Scotch Shortbread

Five ingredients, no mixer required beyond a bowl and some elbow grease. This Scotch shortbread relies on a generous amount of butter beaten smooth with powdered sugar and a touch of almond extract, then worked into flour until you’ve got a sandy, press-able dough.

The powdered sugar (instead of granulated) is what gives this shortbread its signature melt-on-your-tongue texture. It dissolves into the butter more completely, so the finished cookie is tender and fine-crumbed rather than gritty. Pressing the dough into the pan evenly matters too. Thin spots will overbake and turn hard while thick spots stay doughy.

Score the lines with a fork before baking so you can snap clean squares while the shortbread is still warm. Once it cools, it firms up and trying to cut it will just crack and crumble.

Pro Tips

• Use real butter, not margarine. Shortbread is basically a butter delivery system. The quality of your butter IS the flavor.
• Score deeply with the fork. Light marks disappear during baking. Press those lines about halfway through the dough.
• Cut immediately out of the oven. Wait even five minutes too long and you’ll get ragged, crumbly edges instead of clean squares.
• Cool completely in the pan before removing. Warm shortbread is fragile and will break apart.

Variations

• Swap almond extract for vanilla if you prefer a more traditional flavor.
• Press lavender buds into the top before baking for a floral, tea-time shortbread.
• Dip cooled squares halfway in dark chocolate for a dressed-up holiday cookie.