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Kay's Shortbread
Reviews:
October 27, 2006

Wow, truly an amazing, authentic shortbread recipe. It's very buttery, moist, dense and MELT-IN-YOUR-MOUTH delicious. I agree w/ the other reviewers by needing a bit more sugar, so I added 1 extra tablespoon white sugar and dusted it with powder sugar immediately out of the oven. (No need for sugar on top b4 baking) I also added 1 tablespoon milk since it was a bit dry and made the dough nice n' moist. I've also used almond extract instead of vanilla the second time and it was VERY good. I cut mine into 1" x 2" inch mini bars and have it with a hot cup of English Breakfast tea in the morning or when I have company and it's HEAVENLY. Keep it in an airtight container and it tastes just like the first day.

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