This simple three-ingredient recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when you provide these for afternoon tea or at a bridal shower. —Marlene Hellickson Big Bear City, California
- 4 cups all-purpose flour
- 1 cup sugar
- 1 pound cold butter, cubed
- Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork.
- Bake 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack. Yield: 4 dozen.
Originally published as Scotch Shortbread Cookies in Taste of Home April/May 1993, p29
Reviews for Scotch Shortbread Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review