Royal Scotch Shortbread

Royal Scotch Shortbread

Ingredients:
2 cups sifted flour

½ cup sifted powdered sugar
¼ teaspoon salt
1 cup cool butter, cut into chunks 

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Preparation: 

Preheat oven to 300 degrees. 

Sift the flour, sugar and salt together. Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly. Work into a ball and knead briefly. 

Pat into a 1/4-inch sheet on an ungreased cookie sheet. Cut the dough into 2-inch diamonds.

Bake for 45 minutes. Remove from the oven. Immediately recut the cookies. Separate carefully and cool on a rack. 

Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.