Scottish Shortbread
Category: Bread
Ingredients
- 1 lb. butter, softened
- 1 c. sugar
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1/2 c. cornstarch
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 517kcalCalories
- 5.5gProtein
- 28.0gFat
- 59.3gCarbohydrates
- 17.0gSugars
- 2.8gFiber
- 0.7gSalt
Instructions
1. Place softened butter in a large mixing bowl.
2. Beat at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating well.
4. Stir in vanilla extract.
5. Combine flour and cornstarch; gradually add to butter mixture, beating at lowest speed after each addition.
6. Press into a 15 x 10 x 1-inch jellyroll pan.
7. Bake at 350° for 15 minutes.
8. Reduce heat to 325° and bake 20 additional minutes or until top is lightly browned. Cool in pan 5 minutes on a wire rack; cut shortbread into 1 inch squares.
9. Store in an airtight container
10. at room temperature up to 1 week or freeze up to 3 months.
11. Yield: 12 1/2 dozen.
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