Holiday Shortbread Cookies Recipe

3.5 4 6
Holiday Shortbread Cookies Recipe
Holiday Shortbread Cookies Recipe photo by Taste of Home
Publisher Photo

Holiday Shortbread Cookies Recipe

Read Reviews
3.5 4 6
Publisher Photo
This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic. —Erma Hiltpold, Kerrville, Texas
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 5 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cups cold butter, cubed

Directions

In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork.
Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature. Yield: 5 dozen.
Originally published as Holiday Shortbread Cookies in Reminisce Extra December 1993, p51

  • 5 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cups cold butter, cubed
  1. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork.
  2. Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature. Yield: 5 dozen.
Originally published as Holiday Shortbread Cookies in Reminisce Extra December 1993, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoliday Shortbread Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cbrver User ID: 3547760 215551
Reviewed Dec. 21, 2014

"for perfect scottish texture substitute 1/2 cup of rice flour for 1/2 cup of the regular flour.

without the rice flour the shortbread is too dense and heavy . be sure and sprinkle with light dusting of table sugar. do not overwork the mixture. before baking mark the dough to make it easier to cut into cookies."

MY REVIEW
ebonique User ID: 7147136 41796
Reviewed Jan. 21, 2014

"My Irish and Scottish friends were amazed at how they were just right. Not too hard and not too soft .Absolutely authentic!"

MY REVIEW
Cathryn545 User ID: 6495378 14288
Reviewed Dec. 23, 2012

"I add white chocolate chips and dried cranberries. Delish!!!"

MY REVIEW
Kensmoma User ID: 1059460 12684
Reviewed Dec. 16, 2012

"My 10 year old made these as a gift for a friend. Drizzled a little melted chocolate on the top. They were very good!"

Loading Image