Scottish Shortbread Cookies
Classic Scottish shortbread cookies are buttery, soft, and melt in your mouth! This easy recipe is shortbread at its purest, containing nothing but butter, flour, sugar and a pinch of salt.
Servings: 36 biscuits
Cream butter until light and fluffy.
Slowly add sugar, scraping down sides.
Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!
Using your hands, pat into a cookie sheet, about 1/2" thick.
Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.
For best results, chill shortbread for 20 minutes. This will help them retain their shape.
Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired as soon as they are pulled from the oven.
Makes about 3 dozen.
- chill the dough for 15-20 minutes before baking.
- the quality of ingredients is important, use the best sweet cream butter you can afford.
- If you are using salted butter. DO NOT add additional salt. If you do not have kosher salt, which is less salty that regular salt, use less.
- some recipes call for granulated sugar..some call for cornstarch. Confectioner's sugar is both mixed together
Serving: 1biscuit | Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 157IU | Calcium: 3mg | Iron: 0.3mg