Scottish Shortbread with Currants
Buttery and crumbly, I learned how to make it from a Scottish bagpiper and his wife.
1 1/2 sticks (3/4 cup) sweet butter (unsalted)
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/3 cups flour
1/2 cup currants
1/8 teaspoon salt
Preheat oven to 350 degrees. Place butter, sugar and vanilla in a food processor. Process until mottled (do not overmix). Transfer to a large bowl. In a medium bowl, mi together flour, currants and salt. Add to butter mixture and mix with hands. Place dough into a 9" pie plate and press down evenly. Bake 40 minutes or until lightly golden. Let cool down completely. Cut into wedges. Serves 6 - 8.