With my apologies...
Scottish Shortbread Rounds
what you'll need my wee lammies:
- 1/2 lb. unsalted butter, room temperature
- 1 c. confectioners sugar
-1/2 tsp. salt
- 1 tsp. vanilla
cream this well then add:
- 2 c. all-purpose flour
Mix well, this will form a stiff dough.
Spoon dough out onto a length of wax paper, about 18 inches long or so.
Form dough into a log, roll up in the wax paper and chill until firm, about an hour.
Once your dough is firm, slice log into slices a little thinner than half an inch.
Place slices onto an ungreased cookie sheet, about an inch or so apart.
Bake at 350* until the edges are slightly golden.
Let the cookies sit on the sheet for a few minutes before removing them or they may crumble on you.
They are best once cooled. So tender and crisp, great with coffee or tea.
p.s. - I made these for the executive chef in the kitchen I work for and he asked me to make them yesterday to add to the menu. They went over so well, he added them permanently.
Who says simple can't be phenominal?