Scottish Shortbread

Posted by ZetaLSU on Jan 06, 2008


  • 3 C. Cake Flour
  • ¾ C. Confectioner's Sugar
  • a little vanilla   
  • ¼ tsp. salt
  • a little almond extract
  • 1 ½ C. butter/margarine (3 sticks softened)


Preheat oven to 325 degrees.  In large bowl, combine flour, confectioner's sugar, and salt.  Cut butter into small pieces.  With hand, knead butter into flour mixture until well blended and mixture holds together.  Pat dough evenly into 2 8-inch round cake pans.  With fork, prick dough in many places to make an attractive pattern.  Bake shortbread about 40 minutes, or until golden.  Remove shortbread from oven; immediately cut each round pan into 16 wedges.  Cool shortbread in pans on wire racks.  When cold, carefully remove cookies from pans.  Store in tightly covered container in refrigerator.