Scottish Shortbread

Simple perfection. Buttery and elegant.

Set oven rack to middle position.

Preheat oven to 275f.

Have two ungreased 8-inch cake pans ready.

Food processor method.

Cut the butter into 1-inch cubes , wrap it , and refrigerate.

Process the sugars for 1 minute or so , until the sugar is very fine.

Add the butter and pulse until the sugar disappears.

Add the flour and pulse until there are a lot of moist , crumbly little pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together.

Remove the dough from the plastic bag and knead it lightly until it holds together.

Electric mixer or by hand.

Use superfine granulated sugar for the best texture and be sure to soften the butter.

In a medium bowl , whisk together the sugars.

In a large bowl , cream the butter with the sugars until light and fluffy.

With your fingers or with the electric mixer , mix in the flour until the mixture holds together.

If using the mixer , add the flour in 2 parts.

For both methods.

Divide the dough int.

unsalted butter, powdered sugar, granulated sugar, all-purpose flour