Real Scottish Shortbreads
These crumbly biscuit cookies owe their delicious texture to the addition of oodles of butter.
Yield: makes About 2 1/2 Dozen Cookies
- 8 oz. unsalted butter, softened
- <sup>1</sup>⁄<sub>2</sub> cup granulated sugar
- 2 <sup>1</sup>⁄<sub>2</sub> cups all-purpose flour, sifted, plus more as needed
- Heat oven to 325 degrees. Line 2 baking sheets with parchment paper. With a hand mixer or a standing mixer fitted with a paddle, beat butter and sugar on medium speed, scraping down the bowl occasionally with a rubber spatula, until light and silky, about 6 minutes. With a large rubber spatula, gently fold in the flour. Scrape dough onto a lightly floured surface and divide into 4 pieces.
- Using the palm of your hand, pat one portion of dough until it is flattened to a 1⁄4" thickness. With a rolling pin, roll once lightly over the dough to smooth the top; then, using a long spatula, loosen it from the work surface.
- Using a fluted 2 1⁄2" round cookie cutter, cut out cookies and place them about 1" apart on the lined baking sheets. Repeat with remaining dough, pressing and rerolling the scraps until all the dough is used up. Using a fork, pierce each cookie 2 or 3 times. Bake, rotating pans halfway through baking, until golden, about 20 minutes. Let shortbreads cool completely on pans set on a baking rack, then store in tins layered with wax paper.
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