Butterscotch Shortbread

It is really true, the simple things in life are the best. Who would think you could create something so sublime with flour, butter and salt. Add a little brown sugar and you take it to the next level of yummy. Butterscotch shortbread does not last long in my kitchen…I stand guilty for my part of the cookie disappearance.

I use a short bread pan to bake, but a pie dish will work as well. It might be fun to roll into cookie balls and press with cookie stamps or pretty press.

It’s been a strange spring for us here in Annapolis. Winter still is putting in an appearance but hopefully spring has it on the run. The cold, overcast weather just does not belong in May.

The Usual Cast of Characters

1 cup of all purpose flour

1 1/2 sticks of unsalted butter

1/2 cup of packed brown sugar

1/4 teaspoon salt

1 teaspoon scotch or vanilla extract.

The Steps to Glory

1. Preheat oven to 275 degrees

2. Beat butter and gradually mix in brown sugar and salt

3. Add scotch or vanilla and gradually add flour. Beat until smooth and well combined.

4. Press evenly into pan and push down with a spoon.

5. Score the bottom with a fork.

6. Bake for about 55 minutes or until golden brown.

7. Let shortbread cool completely before cutting into squares.

Can’t wait to walk without a winter coat.

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