Thick Scottish Shortbread

Position a rack in the middle of the oven. Heat the oven to 300°F. Line an 8x8-inch brownie pan with heavy aluminum foil, letting the foil extend over two sides of the pan.

Sift the flour, cornstarch, and salt into a large bowl.Add 1/2 cup of the superfine sugar and, with an electric mixer on low speed, mix to just blend the ingredients. Add the butter pieces and vanilla and mix until large (1/4- to 1/2-inch) crumbs form, about 2 min. Very gently press the dough evenly into the prepared pan. Don’t pack the dough into the pan. Bake until the top of the shortbread just begins to turn golden, about 1 hour and 10 min. Remove from the oven and immediately sprinkle the remaining 2 Tbs. superfine sugar over the top. Cut the shortbread into 12 squares, being sure to cut through to the bottom. Cool completely before lifting the foil and shortbread from the pan.

If you like, serve the shortbread topped with Lemon Curd.

Description: “Superfine sugar helps give these treats their delicate texture. If you can’t find it, pulse granulated sugar in a food processor for about 30 seconds.” Source: “Fine Cooking #26, pp. 52-54” S(Internet Address): “http://www.taunton.com/finecooking/recipes/thick_scottish_shortbread. spx?collection=72318”

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Per Serving (excluding unknown items): 431 Calories; 31g Fat (63.7% calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 50mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0