Scottish Shortbread

1 cup flour
1/2 cup powdered sugar
8 tbsp. butter
Pinch salt

1) Preheat the oven to 300°F. Lightly grease a round 9" cake pan. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.

2) In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.

3) Press into the prepared pan, smoothing the surface with your fingers, or with a mini rolling pin.

4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.

5) Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.

6) Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.

7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.




Serving Size: Makes 12 wedges