Scottish Shortbread

By norsegal8

Ingredients

• 1 lb. unsalted butter, softened
• 1 cup superfine sugar
• 4 cups all-purpose flour
• 1/2 tsp. salt

Details

Servings 5

Preparation

Step 1

IN A STAND MIXER fitted with the paddle attachment, beat the butter until light and fluffy, about 1 minute. Slowly add the sugar and continue beating until thoroughly blended. In a large bowl, whisk together the flour and the salt. Add to the butter, about one cup at a time. Stop the mixer and scrape the sides of the bowl as necessary after each addition. Continue to mix until the dough is smooth and soft, another 2 to 3 minutes.
SHAPE THE SHORTBREAD-
For shortbread fingers: On a large sheet of parchment paper, draw a 10x15-inch rectangle using a pencil and a ruler. Turn the parchment over to avoid pencil bleeding onto the dough. Working quickly, roll the dough into an even layer about 1/2-inch thick. Use the ruler to score the dough into 1x2x1/2-inch pieces. With a fork, pierce each piece 3 times diagonally. Chill
For a traditional shortbread mold: Dust the mold lightly with flour. Put a ball of dough into the center of the mold. Roll out with a rolling pin to fill the mold. Turn the mold over and tap lightly to release the dough. repeat with the remaining shortbread. Arrange the molded shortbreads on a parchment-lined baking sheet, leaving at least an inch between them. Chill
For a large round: Shape half the dough into a ball. Set the ball in the center of a parchment-lined cookie sheet. Roll the dough into an 8-inch round, about 1/2-inch thick (Use an 8-inch cake pan as a guide - cut off any excess dough). Use a fork to press around the outside edge as a decorative border. Score the dough into wedges, starting from the center, and working to the edge.
CHILL BEFORE BAKING
Cover the cookies tightly with plastic wrap and refrigerate for at least 2 hours or up to 4 days. The dough can also be frozen for up to 3 months - just thaw in the refrigerator for 24 hours before baking.
BAKE THE SHORTBREAD
Preheat the oven to 325 degrees. For the shortbread fingers, cut the chilled dough through the scored lines. Arrange the fingers on the cookie sheets, about one inch between them (don't cut the molded shortbread or the rounds).
PUT THE COOKIE SHEETS in the oven and reduce the heat to 300 degrees. Bake for 20 minutes, turn the pans around, and bake for another 14 to 16 minutes. Let the cookies stand on the sheets for 5 minutes, then transfer the cookies to racks. Cut through the scoring on the mold and the rounds while warm, and transfer to racks to cool completely.