Scottish Shortbread

I've been on a mission lately to make a homemade twix bar.  Sounds funny I know.  Recently I found a blog where she had actually made her own version of a twix bar and I made it too.  That very weekend.  I found that recipe here.  However, when I made them they didn't taste like the twix that you buy in the store.  Don't get me wrong, they were excellent in their own right but just not like we're used to.  So I've been trying little things here and there to make them.  I haven't perfected it yet, it's a work in progress. I can tell you however that these shortbread cookies are the perfect cookie for twix bars (if that floats your boat).

There are only three ingredients here, but man they make a yummy shortbread.  The dough starts out pretty sticky, but you add some flour as you go along.

Add flour until you get a nice tender dough that isn't sticky. 

Roll the dough out to your desired thickness.  I say that because the recipe says roll it out to 1/2 inch thickness.  That's a little thick for a twix bar but I tried several different thicknesses and they all came out just fine.

Line your cookies sheets with partchment paper.  These don't spread out that much so you can put them fairly close together.

Poke holes in the tops with a fork and bake for 20 to 25 minutes.  I baked mine for 20 and they were perfect.

These don't get golden brown or anything when they're done.  They pretty much stay the same color so watch the first batch until you know how hot your oven gets and how long they'll take.

These aren't a soft chewy cookie but they have a wonderful buttery taste (they better with as much as we used) ;)! These are great plain, but you could certainly dip half of them in the chocolate of your choice or crumble them for crusts, on top of cobblers, or wherever your imagination takes you.

I found this recipe here

Ingredients:

2 Cups softened butter
1 Cup packed brown sugar
4 1/2 Cups all-purpose flour

Preheat the oven to 325 degrees.

Cream the butter and brown sugar first until well combined.  Slowely add 3 1/2 cups of flour until you get a sticky dough.  Pour the dough out onto a well floured work surface and slowely add more flour while kneading until you get a tender, smooth dough.

Roll the dough to 1/2 thickness - mine varied from 1/2 to 1/4 inch thick. Place onto a cookies sheet lined with partchment paper.

Bake for 20-25 minutes depending on the thickness.  Move to a cooling rack.