scottish shortbread with variations

4 c. (1 L) Western Family All-Purpose flour
1-1/4 c. (310 mL) unsalted butter (soft)
1 c. (250 mL) sugar
Pinch salt
2 egg yolks

1. Combine all ingredients in food processor fitted with a steel blade. Process until completely combined. Turn out onto a floured board. Knead until the warmth of your hands enables you to pull the dough together into a ball (takes about 1 minute of work). Divide into two. Preheat oven to 300°F (150 °C).

2. Roll out each half of dough to a rectangle about 12" (30 cm) across by 10" (25 cm) high. Dough should be about 3/8" (1 cm) thick. Cut into squares or rectangles (any size you like - we did ours about 1" x 2-1/2"/2.5 cm x 6.25 cm).

3. Place on greased or sprayed cookie sheet. Bake about 25-30 minutes. Do not allow to go brown. Cookies should still be white. Cool on rack.

Variation 1:
Add 2 Tbsp. (30 mL) grated lemon peel, 2 Tbsp. (30 mL) grated lime peel, 1/2 tsp. (3 mL) cardamom and 2 Tbsp. (30 mL) orange juice to the ingredients in the food processor. This produces a lovely citrus cookie.

Variation 2:
Add 7 Tbsp. (105 mL) finely chopped crystallized ginger and 3 Tbsp. (45 mL) lime juice to the ingredients in the food processor. This produces a lime-ginger flavoured cookie.

Variation 3:
After turning out onto a floured board, add 1 c. (250 mL) whole or coarsely chopped dried cranberries to dough, distributing well while kneading.
Makes 36 to 50 pieces.

Nutrient analysis per serving:
114 calories, 1 gram protein, 14 grams carbohydrates, 6 grams of fat per cookie (original recipe).