Scottish Shortbread - The Elegant Holiday Cookie

For feeling cozy, nothing compares with Scottish shortbread and a cup of tea on a late-December afternoon. Though shortbread was originally baked in a large round and cut into triangles, today’s cooks more often use molds to shape the malleable dough into individual cookies—shortbread takes and holds an impression very well—or they shape it by hand. This light, crisp recipe is versatile enough to be prepared either way.

Makes two large or eight individual shortbreads.

Ingredients

3/4 cup all-purpose flour
1/2 cup cornstarch
1/4 cup sugar, plus brown sugar to sprinkle on top
1/2 cup unsalted butter
halved pecans for pressing on top (optional)

Directions

1. Preheat the oven to 325 degrees F. Lightly flour the mold and line a baking sheet with baking parchment. Sift the flour, cornstarch, and sugar into a mixing bowl. Cut the butter into the flour mixture until it binds together and you can knead it into a soft dough.
2. Place the dough into the mold and press to fit neatly. Invert the mold onto the baking sheet and tap firmly to release the dough shape (or roll out with a rolling pin and score with a fork).
3. Sprinkle with brown sugar and press pecans on top (optional).
4. Bake for 35–40 minutes, until pale golden in color.
5. Cool on the baking sheet. Wrap in cellophane or place in a box tied with ribbon to make a delicious Holiday gift.

Enjoy!