Shortbread: FAIL.

Remember what I said about not trying to rush your Scottish Shortbread?  Well, it's often hardest to take your own advice.

I made another batch of Shortbread with very poor results.

First, I used brown sugar.  This was a mistake.  It gave a nice color, but not enough sweetness and you just can't properly cream butter with brown sugar.  I will use bland and boring old white refined sugar next time like the recipe says to use.  I may add a little brown sugar, but will stick to the ingredients and portions listed in the recipe.

I also turned the oven up from 300 to 325.  BAD IDEA.

And then, I left it to cook for 35 (to almost 40) minutes.  Another resoundingly bad idea.

This batch was flat, dry and over baked, however, as it was sitting out on the porch to cool, out of the corner of my eye I saw my cat trying to steal one of the shortbread rounds right off of the pan.  I am surprised she didn't burn herself, but at least she liked it.

The point is:  Use the listed ingredients in the proper portions, BE PATIENT! and cook it in a slow oven.

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....