This basic shortbread recipe can be used as base for many types of cookies. I sometimes use it as cheesecake crust too.
BASIC SCOTTISH SHORTBREAD
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
1. In a mixing bowl stir together the flour and sugar. Then cut in butter till mixture resembles fine crumbs. Form mixture into a ball and knead till smooth.
2. For wedges, on an ungreased cookie sheet pat or roll dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. If desired, use a fork to prick the dough. Using a sharp knife, cut dough circle into 12-16 pie-shaped wedges. Do not separate wedges.
3. Bake in a 325 degree oven for 25-30 minutes or just till edges are lightly browned. Cut into wedges again. Then remove wedges and cool on a wire rack. Makes 12-16.
RASPBERRY JAM SHORTBREAD
1 recipe Basic Scottish Shortbread
1/4 cup seedless red raspberry jam (substitute strawberry, blackberry if desired)
1/2 of a recipe Powdered Sugar Icing
1. Prepare dough for Basic Scottish Shortbread as directed.
2. After kneading dough, divide dough in half. Shape each portion into an 8-inch roll. Place the rolls 4-5 inches apart on an ungreased cookie sheet. Pat each roll into a 2-inch-wide strip. Using the back of spoon, slightly press a 1-inch-wide indentation lengthwise down the center of each strip.
3. Bake in a 325 degree oven for 25-30 minutes or just till edges are lightly browned. Transfer cookie sheet to a wire rack. If necessary, re-form the indentations in the shortbread. Then immediately spoon the jam evenly into the indentations. While shortbread still is warm, diagonally cut the strips crosswise into 1-inch-wide pieces. Drzzle with Podered Sugar Icing. Cool Completely, then remove cookies from cookie sheet. Makes about 18.
POWDERED SUGAR ICING
In a mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla or several drops almond extract, and 1-2 Tablespoons milk to make of desired consistency. Makes about 1/3 cup.