Scotch Shortbread

In ‘Williams-Sonoma: Cookies’

• Ready In: 1 hr 30 mins
• Yields: 27 bars

Ingredients

• 1  cup unsalted butter, at room temperature
• 1⁄4 cup powdered sugar
• 1⁄4 cup granulated sugar, plus 1 T. for sprinkling
• 2  teaspoons vanilla extract
• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt

Directions

1. Preheat the oven to 300 degrees; have ready an ungreased 9-inch square baking pan.
2. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
3. Add the powdered sugar and ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
4. Beat in the vanilla.
5. Sift the flour and salt together onto a sheet of waxed paper.
6. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
7. Using floured fingertips, press the dough evenly into the pan.
8. Sprinkle evenly with 1 tablespoon sugar.
9. Bake the shortbread until the edges are golden, about 1 hour.
10. Remove the pan from the oven and immediately use a thin sharp knife to cut the shortbread into strips 3 inches by 1 inch.
11. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots.
12. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.