highland fling shortbread

most, if not all, shortbread recipes call for the 3 classic ingredients -- flour, sugar, butter. and sometimes the occasional vanilla extract for flavor. this recipe calls for a bit more, but i think it's 100% worth it.

one of my coworkers gave me this recipe, in handwritten form, from her grandmother (thanks, alison!!), and was kind enough to let me share it!
it was so fun to make, especially knowing that this recipe was made, and created, with love every single time. this recipe reaps very generous rewards, so get ready to share!


ingredients

2.5 cups flour
.5 cup rice flour
pinch of salt
1 cup butter (room temp)
.5 cup sugar
1 egg yolk
2 tbsp light cream (i used light whipping cream)
.5 tsp almond extract (or vanilla, if you prefer)

instructions

1. preheat oven to 325F.
2. cream butter and sugar in a large bowl.
3. beat in egg yolk, cream, and extract.
4. in a separate bowl, whisk both flours and salt.
5. slowly add and fold in dry mixture with wet mixture, making sure to sift!
6. continue to knead and form into a smooth dough.
7. divide dough in half and pat evenly over bottoms of 2 8x8 square pans.
8. use a fork and prick all over. 
9. bake for 35 minutes, until edges are slightly golden.
10. while it is still hot, cut into wedges.
11. let them fully cull, carefully remove from pans, and enjoy!!

the texture is perfectly buttery and crumbly...drooling as i'm typing this and i just had a bite a minute earlier.

make sure to seal them in an airtight container if you're planning on storing them (they also freeze well if you're storing them long-term for several months).