When first married, I lived across the street from three ladies from Scotland. Trying to impress them, I made some shortbread, only I didn’t have butter, so I used margarine. They said the cookies were lovely, but what were they?
PREPARATION:Mix together the flour and salt in a bowl. In separate bowl, cream together butter, vanilla and sugar until light and fluffy. Add dry ingredients a small amount at a time, kneading into creamed mixture. You might want to use your hands for this.
Turn dough onto floured surface and pat or roll out to 1/4″ thickness. Cut into squares (the traditional shape is a triangle or pie shaped from a round) and place on an ungreased cookie sheet. Prick lightly with fork. Bake at 325° for approximately 15 minutes or until golden brown. Cool on racks and store in airtight containers.
If you make some, send me a few! I love shortbreads, although it’s kind of like applying the fat directly to the hips.
Scotland is one of those places high on my list of places to go. Must be the Celt in me that feels something for the Scots, although I refuse to try the haggis!