Scottish Shortbread

I made Scottish Shortbread last night.

This is not a fast cookie.  Despite what I thought based on the ingredients - I thought it'd be a snap - this cookie can not be rushed. 

It's fast enough to make the dough, but then you have to refrigerate it for 2 hours, then it likes a "slow" oven, and you can't rush taking it off of the pan once it's baked either.

This cookie needs time to "set" during all phases of baking.

side note: I wish I had used brown sugar instead of white.  I think it would have given it a better color and a richer, sweeter, fuller flavor.

Next time, I will monitor the thickness a bit better as well, and allow it to cook a tad longer.  It wasn't browning on top and since the edges were done I took it out, however it could have went another 5 minutes and not burned.  The middle was just a wee bit under-done, not uncooked just sort of almost done.  I always measure the flour twice so I am certain it was time and temperature.

I am not exactly sure how it turned out, although I did eat several pieces with no ill or adverse effects....  I am comparing it to the taste of a Lorna Doone.  I think I came pretty close - they are crisp, but also do that melt in your mouth thing too -  I am not too unpleased for a first attempt and they are tasty with my tea this morning but I really do wish I'd used brown sugar.

Scottish Shortbread

1 cup of butter
1/2 cup sugar
2 1/2 cups of flour

Cream sugar and butter then cut in flour.

Refrigerate dough for 2 hours.

Cut the dough in two and pat into two 7 to 8 inch circles about 1/3 of an inch thick each.  Fork prick to make 16 wedges.

Bake on an ungreased cookie sheet at 300 for 30 minutes.

COOL, then remove from pan and place on cooling rack.  Cool more, remember I said these cookies can not be rushed....