Queen of Scots Shortbread Recipe

From Dorothy McNett's Recipe Book.

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Queen of Scots Shortbread

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
3/4 teaspoon real vanilla extract
2 cups all purpose unbleached organic flour
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt

Preheat oven to 350 degrees. With electric beater, beat butter until creamy. Add the sugar and beat about 5 minutes. Beat in the vanilla. Whisk together the flour, baking powder and salt in another bowl and add slowly to the butter mixture, beating only until well combined. With floured hands, gently pat the dough into ungreased 8 inch round cake pan. Score the shortbreads into eighths, and flute the edges. Bake 20-25 minutes. Cool 10 minutes. Gently cut through the marked off edges and lift out of the pan and allow to cool completely on a rack. Sprinkle with sugar gems, if desired.

Recipe created 2003-09-20.

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