Scottish Shortbread

1. 1

   1.Allow butter to soften for 1 hour at room temperature; cream butter, powdered sugar, and vanilla with mixer, using the blade intended for cake batters, at medium speed. Gradually add flour until all is mixed thoroughly. Mix well for an additional two minutes. (This process requires a powerful mixer, such as Kitchen Aid or Viking, as an ordinary mixer's motor might be damaged; otherwise, it must be done more laboriously with a wooden spoon.)

2. 2

   2.Line a large (9O x 16O) baking pan or jellyroll pan with waxed paper. Smooth batter into pan with a firm spatula, level the shortbread paste, and even the sides with spatula. Cover with another layer of waxed paper and smooth paste quickly with hands. Refrigerate shortbread paste until firm (at least two hours or overnight).

3. 3

   3.After paste has chilled, with a long dull knife, shape firmed shortbread paste into 1/2 inch by 1 1/2 inch rectangles. Place individual bars about an inch or more apart on ungreased baking sheets, and with a fork, gently prick the tops twice diagonally. In a preheated 300 degree oven, bake shortbread for 28 minutes.

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