Family Circle magazine had a Presidential cookie bake-off during the campaign for President. Michelle Obama’s entry was for shortbread, and her entry is the inspiration for the cookies I made today. I’m sure that Mrs. Obama’s cookies are excellent, but to celebrate the inauguration of the 44th President of the United States, I made a simpler shortbread cookie. I’m thinking a shortbread cookie with a glass of champagne this evening will be a very nice way to celebrate the inauguration. May the next four years bring the changes that our new President envisions.
This recipe comes from a dear Canadian friend whose grandmother is Scottish. The recipe has been handed down for generations and I’m pleased that my friend shared the recipe with me. Shortbread cookies have been on the list to try for too long. With only three ingredients they couldn’t be any simpler, and yet they have some elegance to them as well. This is my first time making shortbread. The end result is a simple, pure cookie.
Scottish Shortbread Cookies
4 cups flour
1/2 cup sugar
1 pound softened butter
Place the flour and sugar on the counter. Place the butter in the center and mix with your hands until you have a buttery ball. Divide the buttery ball into four pieces. Pat it into a 3 1/2 inch wide rectangle about 1/4 inch thick. Cut into rectangles about 1 1/2 x 1 1/4 inches. Place on a cookie sheet and with the tines of a fork pierce the cookies three times. Bake for 15-17 minutes. Repeat with remaining sections of dough.