La Kitchenette Souris: Traditional Scottish Shortbread

I keep on getting requests for the recipe for the shortbread I make... 

Quite possibly because I have raved about it so much!!

And it is just that good, especially if you pull it out of the oven, and serve it 15 minutes later. MMMM!!!!

You will notice some sprinkles on mine~ I use these sort of clear, sparkly sprinkles, since I have a container of various colors to use up, and also because it just adds a nice touch.

Another time I melted white chocolate & drizzled that on top, then dashed some cinnamon on.

Wow, that was delicious!

You could do the same thing with any type of chocolate, or even caramel sauce!

The key is to not put too much of anything on top because honestly, it is good just like it is.

My goal with putting anything extra on is simply to make it look a little prettier.

But if you leave it plain, it looks just like Walkers shortbread, which we all know is the bees knees!

So here is the recipe~ if you make & enjoy feel free to email or tweet me a photo with your results and I will include it in a "Readers Respond" post I am trying to set up! 

♥

Traditional Scottish Shortbread

1 cup softened butter

3/4 cup icing sugar

1/2 cup cornstarch

1 2/3 cups flour

Preheat oven to 300F. 

Mix ingredients together and form dough into ball.

Turn onto ungreased cookie sheet and pat into an 8 inch circle. 

Flute edge and prick entire surface with fork.

Bake for 1 hour.

Cut into wedges while still warm.