From the Kitchen | Scottish Shortbread

It's made of Butter, flour, sugar, vanilla, and nothing else.  Mostly Butter. ♥

My great grandmother Kathrine Stuart, later Kitty Falconer, was born in the little Scottish hamlet of Pitlochry, and became a cook in a prestigious American household during the depression.

This recipe is tried and true.  And horribly difficult to keep on hand.  You better make a double batch.

-- Kitty Falconer's Shortbread --

2 1/2 C flour

1/2 lb Butter

1/2 C sugar

1 Tb vanilla

Cream Butter and sugar.  Beat till very smooth and fluffy.

Add the vanilla. Beat in half the flour.  Knead in the other half with hands till dough has no cracks.

Divide into three parts, pat and shape with palms of hands into round cakes, approx. 1/2 in thick.

Prick tops with a fork to avoid puffing!

Bake at 350 till pale golden brown.  (20-30 min)

Best stored in a waxpaper lined tin for up to a week to reach the perfect consistency... but you had better choose your hiding place carefully!

Then pour yourself a cup of tea, light a candle, and sit down to an evening of journaling by the fireside.

A newly thrifted blue and white teacup adorned with The Grand Sophy herself saucily driving away with cousin Charles' magnificent team is the perfect inspiration.