Barbara Bretton: Wish You Were Here

What's Cooking?

Scottish Shortbread

Q: Is shortbread good for you?
A: Of course not!
Q: Is it delicious?
A: Now what do you think . . .

Sometimes your soul deserves some comfort food too. (And what could be more delicious with a cup of hot tea than a meltingly luscious piece of buttery shortbread?)

Ingredients:

2 sticks unsalted butter, room temperature
1 cup sugar
Pinch salt
2 cups flour

Preheat oven to 325 degrees. Put butter, sugar, and salt in mixing bowl. Blend together well with wooden spoon. (I use my Kitchen Aid.) Work in flour. Turn mixture into an 8 inch square ungreased brownie pan. With floured fingers, press dough into pan. Pierce dough with fork every inch or so. Place in oven and bake 30 to 40 minutes until delicate gold color. Cool 2 or 3 minutes then cut into small squares. Carefully remove from pan and allow to cool completely. May be stored in air-tight container or several weeks with no loss of flavor or freshness.

And you do know the secret of making the perfect pot of tea, don't you? As my Liverpudlian grandmother said, "Bring the teapot to the kettle, not the kettle to the teapot. You want the water to be at a rolling boil and fully aerated when you pour it over the waiting tea leaves. (Or - I won't tell anyone - over the tea bags!)