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Shortbread is a traditional Scottish pastry that is crumbly and of sand-like consistency because no water is used. Without water, the gluten in the flour particles does not create any cohesive structures thus yielding a sandy bread. Shortbread is normally made by pressing the dough into flat decorative molds and then baking the molded dough on a cookie sheet.
Ingredients:
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Beat butter and sugar in a large bowl until light and fluffy. Add flour, mix well, and knead thoroughly. Shape dough into cookies 1-1/2 inches (4 cm) in diameter and 1/4 inch (6 mm) thick. Bake 20 minutes at 350 degrees F (175° C) until lightly browned.
You can add 1 teaspoon of vanilla or almond extract to the dough to flavor the cookies and use different molds to produce a variety of shapes.
