Queen of Scots Shortbread - Goldy Schulz

Queen of Scots Shortbread

From "Sticks and Scones" by Diane Mott Davidson

16 T (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
3/4 t vanilla extract
1 1/2 C all purpose flour
1/2 C rice flour (available at health food stores)
or all purpose flour
1/4 t baking powder
1/4 t salt

Preheat oven to 350 degrees F.

In large mixing bowl with electric mixer, beat the butter
until it is very creamy. Add the confectioners' sugar and
beat well, about 5 minutes. Beat in the vanilla.

Sift the flours with the baking powder and salt, then add
them to the butter mixture, beating only until well
combined.

With floured fingers, gently pat the dough into two pans
(8 inch, ungreased). Using the floured tines of a fork,
score the shortbread into eighths. Press the tines around
the edges of each shortbread to resemble fluting, and
prick the shortbread with a decorative design if desired.

Bake for 20 to 25 minutes, or until the edge of the short-
bread is just beginning to brown. Allow to cool 10 minutes
on rack. While the shortbread is still warm, gently cut the
marked off wedges. Using a pointed metal spatula or pie
server, carefully lever out the shortbread wedges and
allow them to cool completely on a rack.

Makes 16 wedge shaped cookies.