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Recipe: Noah's Scotch Shortbread Bars (Rosie's Bakery)

Desserts - Cookies, Brownies, Bars
NOAH'S SCOTCH SHORTBREAD BARS

1 1/2 cups PLUS 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
12 tablespoons unsalted butter, room temperature
7 tablespoons sugar

Preheat the oven to 325 degrees F. Have ready an 8-inch square baking pan.

Sift the flour, salt, and baking powder together into a small bowl and set aside.

Using an electric mixer on medium-high speed, cream the butter and sugar together in a medium-size bowl until light and fluffy, 1 to 1 1/2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.

Add the flour mixture with the mixer on low speed, and blend for 10 seconds. Scrape the bowl, and then beat at medium-high speed until fluffy, 2 to 2 1/2 minutes, stopping the mixer twice during the process to scrape the bowl.

Pat the dough evenly into the pan, and pierce the surface all over with the tines of a fork.

Bake until it is crisp and golden, about 45 minutes. While the shortbread is still hot, cut it into 4x1-inch bars with the point of a sharp thin knife. Then allow it to cool completely in the pan.

Transfer the bars to an airtight container and store at room temperature for 3 to 4 days. After that, store the container in the freezer for up to 2 weeks.

Makes 16 bars
Source: Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg and Sara Love
MsgID: 0224083
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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