*This is the third time I have made these cookies after two failed measurement conversion attempts (not all attempts were made tonight - that would send me to the mad house)
Edinburgh Shortbread - brought to you by my Mother-in-law Marion Scott.
Pour 1/2 a cup of caster sugar on your counter top and work in 1 cup of butter with your hands. From a mound of three cups of flour (you have dumped this on your counter as well) knead in handfuls at a time until all the flour is gone and you are left with a smooth log of dough.
This might take a while and it might seem like you have way too much flour - but you don't. The heat from your hands will continue to melt the butter and soften the mixture. Once in a log shape slice up some cookies. (I did place the log in the fridge for 5 minutes or so to firm up the butter a bit to help in the cutting - not in Marion's recipe - I do apologize for altering your generously tested technique).
|Note: this is the result you are looking for...trust me|