Shortbread Cookies

 I love shortbread but until now, haven't had a recipe that makes me happy.  This one does.  It's simple and tasty.  I found the recipe here and modified slightly.  

Scottish Shortbread

1 1/2 c flour (185 grams)

1/2 c white rice flour (80 grams)

1/2 c sugar (100 grams - can successfully decrease to 80 grams because this is pretty sweet)

2 sticks (8 oz) cold butter (add 1/4 tsp salt if it's unsalted butter) cut into pieces

Approximately 1/2 cup chopped chocolate (optional)

Preheat oven to 350 F.  Line a 8x8 pan with parchment - make sure sides are long enough to lift out the shortbread.

Put everything but the chocolate in the food processor.  Mix until it's loose and sandy but sticks together when pressed between your fingers.  Mix in the chocolate.  Press firmly and evenly into prepared pan (back of a spatula works well). 

Bake for 35 minutes, until set but not brown.  Allow to cool for 10 minutes.  Cut into sticks -- I did 24 - eight rows of three.  Pierce with a fork, all the way down.  Carefully lift the shortbread out of the pan using the parchment and set it on a cookie sheet.  Spread out the shortbread (it can stay on the parchment).  

Place the shortbread back in the oven and turn the oven off.  Leave it in the residual heat for 30-45 minutes until it's to the desired color.  

Cool on a rack.  Store in an airtight container.