Scottish Shortbread from Barb Lund

2006 version of the Joy of cooking pg 775 (24) 2/3 x 1 inch bars If desired, substitute 1/3 cup rice flour or cornstarch for an equal amount of the all-purpose flour, which produces an especially crumbly and tender shortbread. Preheat the oven to 300 degrees F. Beat in a large bowl: ¾ cup (1 ½ sticks) unsalted butter, softened ¼ cup confectioner’s sugar ¼ cup sugar ¼ teaspoon salt Stir in: 1 ½ cups all-purpose flour Lightly knead until blended. Press the dough evenly into the bottom of an ungreased 8 inch square baking pan or rectangular shortbread mold. If baking in a pan, pierce the dough deeply with a fork all over in a decorative pattern. Sprinkle with, if desired: (1-2 teaspoons sugar) Bake until the shortbread is lightly browned and darker at the edges, 45-50 minutes. Immediately cut into bars while still warm, then cool in the pan or on a rack.