Scotch Shortbread

1. 1

   Preheat the oven to 300 degrees; have ready an ungreased 9-inch square baking pan.

2. 2

   In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.

3. 3

   Add the powdered sugar and 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.

4. 4

   Beat in the vanilla.

5. 5

   Sift the flour and salt together onto a sheet of waxed paper.

6. 6

   Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

7. 7

   Using floured fingertips, press the dough evenly into the pan.

8. 8

   Sprinkle evenly with 1 tablespoon sugar.

9. 9

   Bake the shortbread until the edges are golden, about 1 hour.

10. 10

    Remove the pan from the oven and immediately use a thin sharp knife to cut the shortbread into strips 3 inches by 1 inch.

11. 11

    Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots.

12. 12

    Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

No additional tips available.