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
Calories: 83kcal
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon fine kosher salt don't use table salt or it will be too salty!
- 8 ounces unsalted butter room temperature
- 3/4 cup confectioner's sugar
- 2 Tablespoons sanding sugar optional, for dusting on cooked shortbread
Instructions
- 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.
Notes
Notes:
- 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