Scotch Shortbread
Author: Jasey's Crazy Daisy
  • 4 sticks butter softened
  • 3/4 cups granulated sugar plus 1 Tablespoon more for sprinkling
  • 1/4 cup powdered sugar
  • 3 teaspoons vanilla extract
  • 3 3/4 cups flour
  1. In a large bowl, using an electric mixer fitted with the flat beater, beat the butter on high speed until fluffy and pale yellow. Add the 3/4 cup granulated sugar and the powdered sugar and continue beating until the mixture is no longer gritty when rubbed between your thumb and finger. Scrape down the sides of the bowl at least once during creaming to blend the ingredients evenly. Beat in the vanilla.
  2. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
  3. Using floured fingertips, press the dough evenly into an ungreased small jelly roll pan. Sprinkle evenly with the 1 Tbs. granulated sugar.
  4. Bake the shortbread until the edges are golden, about 25-30 minutes. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely. Enjoy!
Recipe Notes

Sometimes I substitute one teaspoon of almond extract for one teaspoon of the vanilla extract to change things up. Either way is delicious, it just depends on what I'm in the mood for.
Preheat oven to 325 degrees.

Adapted from method from Williams-Sonoma