Simple Scottish Shortbread

These turned out amazingggggg. I made them in little balls the size of ping pong ball, maybe smaller and took a fork and poked 3 rows of holes on the top like the picture shown and just watched them in the oven until they turned slightly brown on the outside edges and when I looked under them after they cooled, the bottoms were beautifully browned and smelled like toffee or brown butter. They were perfect. It made 14. I did add some vanilla to mine. They have so much flavor.I love how easy these are. I definitely want to make these for presents for people from now on. This would make a great Christmas gift basket with some homemade jam and a bag of coffee, or given to a friend who is sick or sad with a little box of tea with it. These are going to be in my "keeper" recipe box because they are so easy, so fast and have only 3 ingredients! (4 if you add a little vanilla) :)

I took the advice of a couple of people who commented. First I cut cold butter into the flour and sugar until it looked like coarse meal. Then I pressed into a pan and baked it at 300degreesF for about 40 mins or until it started to get a pale golden colour. Finally I let it cool a few minutes before cutting it into squares and then let it cool completely before removing it from the pan. It turned out yummy.

I made these today, and they were good! Not quite as perfect at the Walker brand, but still good enough to fulfill a craving. I did make up individual cookies instead of a whole pan. I baked at 325 degrees for the 30 minutes, but they got a teeny bit over-done, next time I'll kick it down to 300.

Since coming upon this recipe a few days ago, I've made it twice! Super easy and so good! The second time I added finely crushed pecan pieces and one teaspoon of vanilla and it still came out perfectly! This will easily be a frequent addition to my baking routine!

Made today and was blown away. They DO taste just like, if not better than, Walker's shortbread. I added a pinch of salt and mixed ingredients in a stand mixer until it resembled sugar cookie dough. I pressed into my dish and scored the dough into 12 equal servings then pricked with a fork. Like other reviewers, I baked at 300 for 30 minutes. As soon as they came out the oven, I sprinkled with a little sugar and cut into pieces. Once cooled, I heated my oven to 350. I removed the shortbread pieces and placed them on a cookie sheet. As soon as I put the pan in the oven, I turned the heat off. This allowed the cookies to get a nice even color and crunch. So yummy!

It was good but I had to do some tweeting, if your making this I'm gonna sajest mixing your sugar and butter first then, before you add your flower, add a SMALL pinch of salt and a 1/2 tsp to 1 tsp pending on taste,