15 to 20 pieces
This recipe is adapted from the one passed down to my friend Stephanie by her Scottish grandmother. What I love about this shortbread is its simplicity: flour, butter and sugar. The flavor of the shortbread is almost entirely dependent on the butter. Try to use a cultured butter, made from cream that has been cultured like yogurt, or, better yet, make your own cultured butter and use that. It will have a more complex flavor and is worth the added expense.