1 c Unsalted butter; softened
1/2 c Granulated sugar
1 3/4 c All-purpose flour
1/4 c Cornstarch
1/4 ts Salt
1 c Confectioners’ sugar; sifted
1/3 c Drambuie
More Back of the Box Gourmet By Michael McLaughlin
If you believe that the simpler the cookie the better (a retro-radical
posture to assume in these days of macadamia chocolate chunkdom),
you’re probably already a fan of Scottish shortbread. Tasting of
little more than good butter and sugar, these cookies can stand only
the slightest of embellishments–one such being a smooth and shiny
glaze, created with the two-hundred-year-old Scotch whiskey-based
liqueur known as Drambuie.
Cream butter and sugar together until light and fluffy. Sift in flour,
cornstarch, and salt. Stir just until mixture forms a soft dough.
Using lightly floured hands, press dough evenly into a lightly
buttered 9-inch round baking pan. With a fork, lightly press around
edge of dough. Using the fork. Divide the dough into eight wedges,
pressing all the way onto the bottom of the pan.
Bake in preheated 350 degree oven for 30 to 35 min., just until dough
beings to brown. (Shortbread will not be crisp, but will firm upon
cooling.) Cut through fork markings to form wedges. Cool completely
on a rack. Remove wedges carefully from pan. Whisk confectioners’
sugar and Drambuie until smooth. Spread icing on wedges and let set.
Store in airtight container.
MAKES 8 servings
Gilding the Lily: No gilding, just a warning: “8 servings” means 8
cookies. If you think just one of these delicious shortbreads
represents a serving, you probably also think a bag of potato chips
feeds six. Get real.
Yields
1 servings