Scottish Shortbread

Prep and Cook Time: about 1 hour. Notes: Store these rich shortbread wedges airtight for up to 1 week.

Yield: Makes 24 cookies

Ingredients

• 1  cup  (1/2 lb.) butter, at room temperature
• 1/2  cup  plus 2 tablespoons sugar
• 6  tablespoons  cornstarch
• 2 1/2  cups  all-purpose flour

Preparation

1. In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.

2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

3. Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

Note: Nutritional analysis is per wedge.

Nutritional Information

Calories:

143 (49% from fat)

Protein:

1.4g

Fat:

7.8g (sat 4.8)

Carbohydrate:

17g

Fiber:

0.4g

Sodium:

79mg

Cholesterol:

21mg