Scotch Shortbread

Directions

1. 1
   Preheat the oven to 300 degrees; have ready an ungreased 9-inch square baking pan.
2. 2
   In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
3. 3
   Add the powdered sugar and 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
4. 4
   Beat in the vanilla.
5. 5
   Sift the flour and salt together onto a sheet of waxed paper.
6. 6
   Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
7. 7
   Using floured fingertips, press the dough evenly into the pan.
8. 8
   Sprinkle evenly with 1 tablespoon sugar.
9. 9
   Bake the shortbread until the edges are golden, about 1 hour.
10. 10
    Remove the pan from the oven and immediately use a thin sharp knife to cut the shortbread into strips 3 inches by 1 inch.
11. 11
    Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots.
12. 12
    Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.