Shortbread Fingers
It may be April, and the cherry blossoms may be at peak bloom, but it does not exactly feel like spring in northern Virginia. It's dreary outside, and the wind has a damp chill to it. It doesn't feel so very unlike Scotland. With this in mind, I decided to lean into the gloominess and make some Scottish shortbread!
Each spring, like clockwork, I get restless and catch a bad case of wanderlust. Today, as I was brainstorming what I wanted to make for my weekly post (yep, that's just how this works some weeks!), all of a sudden I felt that familiar pull at my heart. Not only has the wanderlust arrived, but I'm also missing Scotland.
Eight years ago, I was in St Andrews studying abroad, not knowing that eight years down the line it would still hold a significant place in my heart. Coincidentally, looking out my window, it looks like I'm already in Scotland, but there are most certainly no chippies around here. So instead of indulging the other, more questionable ideas that popped into my head (like getting a thistle tattoo...yikes) I decided to make myself some Scottish shortbread. That simple, sandy, delicious cookie that somehow makes the house smell like Christmas.
Honesty hour: I'm not sure if there's a difference between Scottish shortbread and just plain shortbread. I'm pretty sure it's all Scottish at heart. From what information I can find, modern shortbread originated in Scotland with Mary, Queen of Scots back in the 16th century, although some form was being made even back in medieval times. But since I'm Italian, and this recipe doesn't exactly conform to the traditional recipe, it doesn't feel right calling mine Scottish. I chose to add a little almond extract for flavor, and I also used confectioner's sugar instead of caster sugar (which is most commonly called for) or granulated sugar. I can tell you this much, though – as I sit here enjoying my shortbread with a cup of tea, looking out at the grey skies, I will most definitely be thinking of Scotland.
SHORTBREAD FINGERS*
Prep Time: 10 minutes
Bake Time: 13 minutes
Makes 8 large cookies
Ingredients
½ cup salted butter, softened
½ cup confectioners sugar
½ t almond extract
1 cup flour
1 T granulated sugar for topping (optional)
Directions
Preheat the oven to 350 F. Prepare a cookie sheet with baking mats (highly recommended!), and get out a loaf pan.
In a medium bowl, let the butter come to room temperature, or heat very gently in the microwave. Using a hand mixer, whip the softened butter on medium-high speed for about 60 seconds. Add in the sugar and mix again, just until combined. Add the almond extract, and mix again on medium-high for another 30-60 seconds.
Add in the flour a half cup at a time, mixing the dough together with a spoon instead of the hand mixer. One cup was all I needed to get a crumbly dough, which is what you're looking for.
Place the crumbled dough in a loaf pan and press it down evenly. Pack the dough down as tightly as you can – this is very important. Using a metal kitchen tool (whether a knife, spatula, pastry cutter, etc) slice the dough into 1-inch fingers in the sheet pan, or about 8 slices. Using a fork, press holes into each cookie.
Gently remove the fingers from the loaf pan – the hardest one will be the first, but remember you can always pack the dough tighter again once it's out. I find it's easiest to get the first one out with a spatula, and the rest with my hands. Place each finger on the cookie sheet, placing them about 2 inches apart. Sprinkle the tops with granulated sugar if you'd like.
Bake for around 13 minutes, or until the bottoms are visibly starting to brown. The top corners may start to turn a little golden too, but generally the top of the cookie will remain the same color it was before baking. This makes 8 large cookies, but it can very easily be doubled to make more!
*Fun fact: These aren't called fingers just for creepy kicks. The traditional shapes for shortbread are fingers, rounds, and petticoat tails (a large circle cut into triangular segments).
Happy Eating,
Natalie