Scotch Shortbread from Anonymous XIII

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   Shortbread is a richpastry made with butter, sugar and flour. After baking, it becomestender-crisp. On a recent trip to visit friends, we hadthe opportunity to sample some "oh-so good” shortbread. Later the personthat made that shortbread shared the step-by-step process with us . . . usingwell-seasoned, imprinted ceramic baking molds from another generation.
     Although the baker prefers to remainanonymous, we are delighted to have the recipe and will definitely be on thelookout for our own ceramic shortbread mold. But, as directed by ouranonymous friend, we will carefully follow the instructions for seasoning themold before its first use. I should also note that the dough can bepressed into a jelly roll pan if molds are not available.     The recipe makes about four to six batcheswhen using the ceramic molds (check out the photos for an indication of howmuch dough to add to pans – our friend has experimented with both thin andthick layers; currently the thinner cookies seem to be the favorite). 
Scotch Shortbreadfrom Anonymous XIIIOur baker friendprefers the additional salt from salted butter in this recipe and also sets theshortbread mold on the top of the range so they are slightly warm when dough ispressed into them.
1 lb. salted butter at room temperature6 cups all-purpose flourSalt to taste, about 1 teaspoon1 cup granulated sugar
1.     Usinga mixer, combine the butter, flour and salt.2.     Graduallyadd the sugar and mix to uniform consistency.3.     Patfirmly into an ungreased pan (the back of a spoon works well for this task).Note: If not using all of the dough, refrigerate for later use. Should haveenough dough to fill a 13"x18"x 1" jellyroll pan, creating a thicker (½” thick) dough. If using the standard ceramicmold (usually about 8” to 9” in diameter), divide dough into fourths for ½”thick shortbread or for thinner shortbread, divide dough into 6 portions.4.     Prickdough frequently with a fork for uniform cooking.5.     Bakein a preheated 325° oven for 45 minutes or until lightly browned throughout. 6.     Immediatelyafter removing shortbread from oven, invert pan onto a cookie sheet, rappingthe edge of the pan to release cookies.7.     Using a sharp knife, cutshortbread immediately. If using a ceramic mold, follow the imprinted thepattern.If baking shortbread in a jellyroll pan, it could be left in the pan but should be cut into desired shapesimmediately after it comes out of the oven.
Checkout the step-by-step photos for making shortbread . . .







The Science ofShortbread!The recipe included in this post started out as a familyrecipe. But, over time, the anonymous baker has experimented with a variety ofmixing methods and techniques. Since our friend is interested in the science ofbaking, I’m including some sites that we have recently explored and shared:http://www.theheartofnewengland.com/food/shortbread.html http://news.icm.ac.uk/science/how-to-make-perfect-shortbread/7004/ http://www.scribd.com/doc/81771735/The-Art-and-Science-of-Cookinghttp://www.enotes.com/shortbread-reference/shortbreadhttp://shortbreadswee-t.com/2012/04/20/is-baking-a-science/http://foodsciencesecrets.comShirley O. Corriher’s book, CookWise, is also a great food sciencereference.