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Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. When I entered Scottish Shortbread at our local fair, it won a red ribbon. As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children. -Rose Mabee, Selkirk, Manitoba
This recipe is:
Contest Winning
Nutritional Facts 2 cookies equals 123 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 80 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Originally published as Scottish Shortbread in Country Woman July/August 1995, p29
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Reviewed on May. 16, 2013 by emmiehelm
The brown sugar made me skeptical but after baking and EATING these beauties, this is my new go-to shortbread recipe. You will love the great taste and texture of these classics.
Reviewed on Apr. 13, 2013 by ewsonera
Awesome, just like the real ones bought in Europe!
Reviewed on Feb. 16, 2013 by Lynnyssa
Super easy and delicious! My husband loves them.
Reviewed on Jun. 18, 2012 by Liz Provencher
Such a wonderful recipe! Easy and nice, wonderful texture and flavor. I added 1/2 tsp of Vanilla. I put in the 4 cups of flour then split the dough and added another 1/4 cup of flour to one batch and a 1/4 cup cocoa powder to the other batch. I made 8 dozen bite sized cookies from each batch. Will be making them often, so much better and cheeper then store bought!
Reviewed on Feb. 07, 2012 by maryhope
So easy and much more economical than purchasing tiny boxes of shortbread for more than the cost of a pound of butter
Reviewed on Sep. 15, 2011 by digbugsgirl
Wonderful basic shortbread recipe! I always have requests for these.
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