Scotch Shortbread 2

Traditional Scottish shortbread is a three-ingredient cookie: butter, sugar, and flour. This version adds a half teaspoon of almond extract for a subtle nutty perfume, but the technique is otherwise true to the centuries-old original.

Powdered (icing) sugar is the right call over granulated. The cornstarch in icing sugar gives shortbread its sandy, crumbly texture and that signature melt-in-the-mouth shortness. Granulated sugar leaves the cookies grainy and overly crisp.

Use real butter, not margarine. Shortbread is essentially a delivery system for good butter flavor, so this is the wrong recipe to cut corners on. Cultured Irish or European butter works even better than supermarket American butter if you have access.

Press the dough into the pan firmly and evenly, no gaps, no high spots. Mark the squares with a fork before baking; the holes let steam escape and prevent puffing. Cut along the marks while still hot from the oven, then cool fully in the pan before lifting out.

Pro Tips

• Don’t overwork the dough; the more you handle it, the tougher the shortbread gets
• Use a fork to dock (poke holes in) the dough as well as mark the squares; both help with even baking
• The shortbread is done when the edges are pale gold and the center is still a light blonde
• Store airtight at room temperature; shortbread keeps for two weeks and the flavor mellows nicely in the tin

Variations

• Skip the almond extract and add a tablespoon of lemon zest or finely chopped rosemary instead
• Dip half of each cooled square in melted dark chocolate for a fancier presentation
• Add a quarter cup of finely chopped pecans or sliced almonds to the dough for a nuttier shortbread