Classic Scottish Shortbread
2 c. salted butter, softened1 c. brown sugar, packed 4½ c. all-purpose flour
With a stand or hand mixer on high, cream together butter and brown sugar until light and fluffy (about 3 to 5 minutes). Set mixer to low and scrape the sides of the bowl. Slowly add in flour until combined. Do not overmix.
On a sheet of plastic wrap, press the dough into a rectangle and refrigerate for at least one hour.
When ready to bake, preheat oven to 325˚F and line baking sheet with parchment. Flour a clean workspace and roll dough into an even sheet about ½” thick. You may need to add flour to prevent sticking. Use a large knife or pizza cutter to cut dough into even rectangles (2½” x 1”). Place on baking sheets 1½” apart. Pierce each cookie with a fork.
Bake for 20 to 22 minutes or until golden brown around the edges. Cool for 5 minutes on baking sheets before removing.