Monday, December 19, 2011

Scottish Shortbread Cookie Wedges.


Now I'm confused.

A week or so ago I made stalked my dad while he made brown sugar shortbread. The recipe called it Scottish shortbread. 

But this recipe calls this Scottish shortbread. 
I promise you. They're completely different.
This is: 


Without brown sugar. 

Pressed into springform pans. 

Given fancy edges.

And cut into sugar-sprinkles-covered cookie wedges. 
Basically a cookie pizza. And pizza's totally a dinner food (breakfast, if you're in college), so really, if you think about it, I've just covered your dinner plans for you. 

Plus it's December, so you can get away with this nonsense.

P.S. Don't freak out! The dough is supposed to look like this. 
Welcome to crumbletown. Please enjoy your stay.

P.S. Is anyone else watching Once Upon a Time? Because I'm pretty sure I just watched 7 episodes in one day and now I kind of want to be a descendent of a fairy tale princess.
Scottish Shortbread Cookie Wedges

1 cup butter, at room temperature
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
6 tablespoons cornstarch
Granulated sugar/festive sprinkles for sprinkling on top

Preheat oven to 350°F.

Beat butter, sugar, flour, and cornstarch until combined. Dough will be very crumbly.
Evenly press dough into two two 9-inch cake pans with removable rims (we used springform pans). Press edges of dough with fork tines to make a ridge pattern.  Then, with fork tines, pierce dough all over in parallel lines 1-inch apart. 
Bake until firm to touch and golden at edges, about 45 minutes. Sprinkle hot cookies with granulated sugar or sprinkles. Remove rims (be careful not to burn yourself!) and while hot, cut into 12 wedges.

Makes 24 shortbread wedges.

Source: Sunset MagazineDecember 1998.