Scotch Shortbread Cookies
Buttery melt-in-your-mouth shortbread cookies. Dipped in semi-sweet chocolate and rolled in nuts.
Ingredients
Shortbread
- 1 lb unsalted butter slightly softened
- 1 cup powdered sugar
- 4 cups flour
- 1/3 cup cornstarch
Optional
- 8 ounces semi-sweet chocolate melted (temper chocolate if using couverture)
- Chopped nuts ( assorted, such as sliced almonds, pistachio, macadamia, etc.)
Instructions
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Preheat oven to 325 degrees.
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In a large bowl cream butter. Gradually add sugar creaming well. Add flour and cornstarch (which have been sifted together) a little at a time, creaming until dry ingredients have been blended.
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With a rolling pin, roll out about ½-inch thick. Cut into 1 ½ x 1-inch squares; prick top with fork tines; bake on ungreased cookies sheet for 25-30 minutes or until barely showing signs of browning. Tops of cookies do not brown much nor do shapes of cookies change. Remove cookies to rack; allow to cool.
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Store lined, tightly covered tin. Shortbread may be eaten at once, but ripens and mellows with age.
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Makes about 5- 6 dozen.
Chocolate dip
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After cookies have completely cooled dip one end of the cookie in melted chocolate and roll in chopped nuts. Place on a sheet of waxed paper until chocolate hardens.