Shortbread recipe

README.md

@@ -15,6 +15,7 @@ Just a list of recipes and things that's open to pull requests and has a history
 - [Glazed Carrots](recipes/carrots.md) in which carrots are converted to junk food (:leaves:)
 - [Jalapeno Cornbread](recipes/jalapeno-cornbread.md) is **also** from a Marlboro cookbook (:milk_glass: :hot_pepper: :bread:)
 - [Jambalaya](recipes/jambalaya.md) is an old family recipe brought online (:pig:)
+- [Shortbread](recipes/shortbread.md) is a Scottish favourite (:scotland:)
 - [Skillet Penne w/ Spinach & Sausage](recipes/skillet-penne.md) is a quick meal-in-a-pan (:pig:/:chicken: :leaves: :bread:)
 - [SuperMac](recipes/mac-n-chz.md) is casserole-style mac (:milk_glass: :egg: :bread:)
 - [Swedish Pancakes](recipes/swedish-pancakes.md) is a recipe @dgadling got from a genuine Swede! (:egg: :milk_glass: :bread:)

recipes/shortbread.md

@@ -0,0 +1,27 @@
+# Scottish Butter Shortbread
+
+While you can add to shortbread, I love the simplicity of this recipe.  I have taken the [King Arthur Shortbread Recipe](https://www.kingarthurflour.com/recipes/shortbread-recipe) and sized it for a 9x13" pan as well as changed the proportions.  More flour, less sugar makes the shortbread crisper and less sweet.
+
+## Equipment
+* 9x13" baking sheet
+* Large bowl
+* Rubber spatula
+* Stand mixer with balloon whisk (Optional)
+
+## Ingredients
+* 450g (1lb / 4 sticks / 32 tbsp) salted butter at cool room temperature 
+* 220g (½lb) confectioners' sugar (powdered sugar or icing sugar for non-Americans)
+* 4 teaspoons vanilla extract
+* ¼ teaspoon almond extract, optional, or the flavor of your choice
+* 550g all-purpose flour
+
+## Method
+1. Preheat the oven to 300°F
+2. Lightly grease 9x13" baking sheet
+3. In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract. Optional: cream the butter and sugar in a stand mixer first for smoother dough
+4. Beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
+5. Press the dough into the prepared pan, smoothing the surface with your fingers, or with a mini rolling pin.
+6. Sprinkle some turbinado sugar on the shortbread before baking.
+6. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
+7. Bake for 35 minutes at 300°F.  The shortbread should still be a pale colour; up the temperature to 350°F and bake for a further 10 minutes or until golden brown.
+7. Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, between 35 and 38 minutes.