Scottish Shortbread

Going thru old folders on the desk and came across this recipe. Guess this is what I'm making next!

Scottish Shortbread

Yield 24 2-2/3 X 1 inch Bars

Beat on medium speed until fluffy and until well blended
1 ¼ sticks unsalted butter, softened
¼ cup powdered sugar
1 ½ table spoons sugar
¼ teaspoon salt

Gradually sift over the top while stirring:

1 ½ cups all-purpose floor

Preheat oven to 300F

Lightly knead until well blended and smooth. If dough is too dry to hold together, sprinkle a few drops of water over it but be careful not to over moisten it.

Firmly press the dough into the pan to form a smooth even layer. Pierce the dough deeply with a fork all over with a decorative pattern

Bake until shortbread is a pale gold color and just slightly release at the edges 45-50 mins

Remove the pan to a rack and let cool until barely warm. Cut almost through the dough to form bars. If desired, sprinkle with sugar (1 to 2 teaspoon)

Let stand until completely cool. Gently retrace the cuts & separate into bars.