In my last post I told you about the Brass Sisters cookbook, Heirloom Baking, and once again I have something to share with you from those pages...This recipe dates from the 1930's...and was passed down from Liz O'Neill, a native from Glasgow and a superb shortbread maker, who emigrated to the US as a young lass...the mister loves shortbread - and he thinks the stuff he buys in the red plaid package is about as close to nirvana as a person can get...so once a year, to prove a point, I make him some real shortbread...and once a year he proclaims it the best ever - until his next purchase of the red plaid package stuff...the war rages on...
You would think he'd get tired of sleeping on the sofa....
A traditional shortbread is usually made by hand, so the dough doesn't get overworked. This recipe allows for a mixer, thereby avoiding any unnecessary physical exertion...but be careful to not over beat the dough, you don't want it to be tough...just work it until it's incorporated and then quit...it will be nice and crumbly and will melt in your mouth...
Aunt Liz O'Neill's Shortbread - From Heriloom Baking With The Brass Sisters
1 cup butter
1/2 cup sugar
1/8 teaspoon salt
2 1/3 cups sifted flour
Set oven rack in the middle position. Preheat oven to 350 degrees. Line the bottom and sides of a 9" x 9" x 2" pan with foil. (I used a round 9-inch pan because I like my shortbread in wedges, and I only lined the bottom of the pan with foil.) Grease the foil with butter.
Cream butter, sugar and salt in the bowl of a standing mixer fitted with the paddle attachment. Add flour 1/2 cup at a time, beating just until flour is completely absorbed and dough comes together. Do not over beat or shortbread will be tough. Gently pat dough into pan. Do not press too hard or shortbread will be tough, not crumbly, after baking. Press down edges of dough with tines of fork. Prick top of dough evenly about 25 times (do not prick all the way through.)
Bake 35 minutes, or until shortbread is a light brown. Cover loosely with foil if surface browns too quickly. Cool on rack 20 to 25 minutes, or until slightly warm. Score shortrbread with a knife into 1" x 2" pieces (is using a square pan or small wedges if using a round pan) but do not cut through entirely. When completely cool, cut into pieces along scored lines. 
