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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Vanilla and chocolate flavor this Scottish classic. Ingredients:
1/2 cup shortening |
1/2 cup butter, softened |
1 cup sugar |
1 vanilla bean, split lengthwise |
1 egg yolk |
2 cups all-purpose flour |
1/8 teaspoon salt |
1 (1-ounce) square semisweet chocolate, grated |
Directions:
1. Beat shortening and butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until light and fluffy.
2. Scrape vanilla bean seeds into mixture; discard pod. Beat in egg yolk. Add flour and salt, beating at low speed just until blended. Stir in grated chocolate. Press dough into an ungreased 15 x 10 x 1 jellyroll pan.
3. Bake at 325° for 25 minutes. Let cool slightly in pan. Cut shortbread into 3 x 1 1/4 strips, using a fluted pastry wheel. Let cool completely in pan.
4. Shortbread Wedges: Press half of dough into an ungreased 9 round cakepan. Bake at 325° for 28 to 30 minutes. Let cool completely in pan. Cut shortbread into thin wedges. Repeat procedure with remaining dough. Yield: 2 dozen
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