Scotch Shortbread Squares

Shortbread is such a classic cookie, and it's one of my favorites...so rich and buttery! This particular recipe has only 3 ingredients. You can bake it in a 10 x 15" pan or an 11 x 17" pan–your shortbread squares will be a little thinner and your baking time will be a little less with the 11 x 17" pan (I made my shortbread in an 11 x 17" pan). The shortbread is cut into squares or bars after it's finished baking, so it's a basic and easy way to make shortbread. You do need a little patience to knead the crumbly dough a bit, but if you like shortbread, it's worth it! I found the recipe at tasteofhome.com and I'm including some additional notes of my own with the recipe.

SCOTCH SHORTBREAD SQUARES from tasteofhome.com

Makes a 10 x 15"  or 11 x 17" pan of shortbread

• 4 cups all-purpose flour
• 1 cup sugar
• 1 pound (4 sticks) cold butter, cubed

In large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, at least 6-10 times (I had to knead my dough more than that-about twice as much). Dough will still be a little crumbly. Press dough firmly and evenly, crumbles and all, into an ungreased 10 x 15"  or 11 x 17" baking pan. Pierce dough with a fork.

Bake at 325˚F for 25 to 30 minutes or until lightly browned. Cut into squares while warm (don't wait until it cools; it won't cut well). Cool cut shortbread on a wire rack. Makes up to 4 dozen (depending on how large you cut your squares or bars).

Note: If you cut the shortbread into 4 dozen, or 48 squares, each cookie is about 122 calories.

I often make shortbread at Christmas, but it's wonderful any time of the year! What kinds of cookies have you been baking lately?

Linked to Full Plate Thursday.