Scottish Shortbread Cookies

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Scottish Shortbread Cookies

At some point last week a coworker inquired if I had ever made Scottish shortbread cookies. Like Cher Horowitz claiming to know who Billie Holiday is, I simply said yes. Couldn't be that hard right?

Fast forward two nights later I find myself sitting at a bar next to an actual Scotsman so naturally I take that as a sign that I best get in the kitchen and do a test run on shortbread cookies. 

So I got to baking this morning while only mildly hungover from a late night out at a Halloween party where the best costume had to be someone who dressed up as Liza Minnelli in a Eddie Munster costume. It was all very meta Victor/Victoria. 

Now clearly not done up in the traditional Scottish Shortbread fashion I made a very small batch just to work our flavor. The cookies are very easy to make. And were a great chaser to my fried egg and coffee breakfast. 

For experimental purposes I may try them again with brown sugar. I'll let you know how that turns out. 

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Shortbread

RECIPE FROM THE GOURMET COOKBOOK 2004 EDITION

ingredients

1 stick (8 tablespoons) unsalted butter, softened

1/4 cup superfine sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 cup all-purpose flour

1/2 cup chopped toasted nuts (optional - omitted from cookies pictured)

instructions

1. Put a rack in middle of oven and preheat oven to 375 degrees.

2. Blend together butter, sugar, vanilla, and salt in a bowl with a fork until well combined. Sift flour over butter mixture and blend with fork until a soft dough forms.

3. Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2-inch rectangle. Crimp edges decoratively with tines of a fork and prick dough all over. Score dough crosswise with the back of knife into 8 pieces. Sprinkle with nuts, if using.

4. Bake shortbread until edges are golden, about 15 mins. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to rack and cool completely.

Note: The shortbread keeps in an airtight container at room temperature for up to 1 week.

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FOR MORE COOKIE FUN TRY SOME OF THESE FROM THE ARCHIVES!

DARK BROWN SUGAR

HAMENTASHEN

BROWNIE+COOKIE=BROOKIE

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