- 5 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 cups cold butter, cubed
- 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.
Reviews for Holiday Shortbread Cookies
Sort By :
"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 Irish and Scottish friends were amazed at how they were just right. Not too hard and not too soft .Absolutely authentic!"
"I add white chocolate chips and dried cranberries. Delish!!!"
"My 10 year old made these as a gift for a friend. Drizzled a little melted chocolate on the top. They were very good!"