Scottish Shortbread

On Friday afternoon I attended a tea-party at a friend's apartment. It was quite lovely to see old friends and to meet new ones. For my contribution to the dainty buffet I brought my special Scottish shortbread. Scottish because that is where shortbread was supposed to originate, Scottish because that is part of my ancestry (okay, yes from a couple of centuries back, but I still like to say it!) and Scottish because of the amazing thistle-motif shortbread stone ware pan.

This was one of my special Christmas presents from a few years ago. It was meant to go into my hope chest - but it was so cute, I just had to keep it out and use it!

It' a stone pan/cookie mold, quite small decorated with the national flower of Scotland.
It's from Brown Bag Cookie Art and they have so many other cute designs...

Just look at all the darling shortbread pans!

So here is a mini-tutorial on shortbread. It's such a good dessert to whip up when one doesn't have many fancy ingredients in the house.

Classic Shortbread

1/2 cup butter at room temperature

1/3 cup powdered sugar (unsifted)

1/4 teaspoon vanilla
1 cup flour (unsifted)

Using the back of a large spoon, (I use a fork) cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour.

Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan.

Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out.

Cut the shortbread into serving pieces while it is still warm.
(Recipe found here)

Out pops the shortbread - perfectly decorated and lovely, then you already have the little lines molded in where you can cut them into perfect wedges. (I really like this as I always have a hard time cutting desserts into even shapes :^)

Do you have a favorite dessert recipe?