Queen Of Scots Shortbread

QUEEN OF SCOTS SHORTBREAD - SCOTLAND
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the large bowl of an 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 flour 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 ungreased 8 inch round 
cake pan. Using the floured tines of a fork, score the shortbreads 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 shortbread is just 
beginning to brown. Allow to cool 10 minutes on a rack. While the shortbread 
is still warm, gently cut through 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.
Category:World Recipes