Rich Inheritance

In America we're all mutts, and proudly so. The more generations we add, the muttier we get. I have all sorts of countries, continents and ethnicities in me. My mom tells me there are many ways I take after my spunky Scottish grandmother. I'm very pleased to share her grit and ingenuity. One thing she passed on that had nothing to do with genetics is this amazing shortbread recipe. 

It's all about the butter. If you can, make the butter in the Vita-mix. Otherwise, get the highest quality.

Scottish Shortbread

1 cup butter (2 sticks)

1/2 cup sugar

1 vanilla bean, seeds scraped

2 cups flour

Pinch sea salt

Preheat oven to 350 degrees. Place the butter, sugar and vanilla in the Vita-Mix container. Start on variable #1, increase to #7. Use tamper to combine until completely creamed. Stop and scrape sides as needed. Add flour and salt. Pulse on #7 several times. Use tamper and scrape sides with spatula a couple of times. 

Scrape out into an 8 inch cake pan or shortbread mold. Spread the dough flat with your fingers, lightly floured if necessary to keep from sticking. (If using a regular pan, score the top of the dough where you want to break the finished shortbread into pieces. Dot the top with the tines of a fork for a traditional appearance.)

Bake for 35-40 minutes, until the edges just begin to turn golden.

Cool in the pan.