Three-Ingredient Scotch Shortbread Recipe

I’m generally skeptical of any dessert recipe that’s comprised of a minimal number of ingredients. Seriously, how decadent can a two-ingredient brownie be? And, single-ingredient ice cream? Come on, that’s nothing more than frozen fruit! If I’m going to indulge, it might as well be worth the effort.
So you can imagine my dismay when an exhaustive recipe search for a favorite holiday cookie resulted in — wouldn’t you know it — a three ingredient recipe! It didn’t seem possible. How could Scotch Shortbread — those melt-in-your-mouth, delightfully buttery biscuits — contain so few ingredients?
The secret, I found, is quality. When a shortbread recipe calls for nothing more than butter, sugar and flour, there’s no room for compromise. For the best flavor, use an unrefined dark brown sugar (muscavado is a great choice) and a rich creamy butter made from grass-fed cow’s milk.
Traditional shortbread is made in a specific shortbread pan or mold and then divided into slices like a pizza, but strips of shortbread, known as fingers, are easier to make and just as tasty.
If you want to get fancy you can add a pinch of salt or a dash of vanilla, but why bother? The beauty of the shortbread cookie is in its simplicity. It doesn’t need to be slathered with thick, fudgy icing or dotted with chocolate chips; it is perfect the way it is.

Three-Ingredient Scotch Shortbread Recipe