Recipes True to Type

In my last post, I described going out to celebrate the blessing of the Mother in her first snow.

So speaking of blessings, and other flawless things, I have named the recipe I use for Scotch Shortbread: My Perfect Shortbread. And I want to share it here with you. So easy, and it consistently gets melt-in-your-mouth results:

1/2 lb. (2 sticks) butter
1/2 c. sugar
2 c. unbleached flour
1/4 teaspoon salt

Preheat oven to 325 degrees. (You'll be baking in a 9" square metal baking pan for 40 minutes. If you have a round shortbread pan just for this purpose, good on ya, that's more traditional. I never have!)

Cream butter with the sugar thoroughly. Mix flour and salt together, then add to the butter mixture, and blend until all the flour disappears and the texture is still a bit crumbly. Pour it out in your square pan and pat to an even depth. Prick all over the top with a fork (I like to make designs). Bake 40 minutes. It should be a light golden brown at the edges, with them just starting to pull away from the pan, and the center should be slightly lighter and a golden butter color.

Final result: YUMMMM!

Can't help but show you the nice clean lines of perfection!

Let it cool before cutting, but cut while it is still warm on the bottom. That should make it cut cleanly. 

Eat it just as it is for Christmas (In our house, it never makes it to a plate), add fruit alongside it for spring, add raspberry jam for summer. (I assume one could melt chocolate or spread Nutella over it, but it's so rich, I think I'd pass out from that.)

Enjoy this PERFECT dessert! It is simple, classic, no fuss, and doesn't need a whole lot of ornamentation for any time of year. However, fair warning...it is totally addictive. Watch for yourself finding excuses to go back into the kitchen and sneak "just need one more piece".

Now, do YOU have a dessert or other recipe that suits your type??? Please share!