Scottish Shortbread Recipe
- 2 cups butter, softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups all-purpose flour
- In a large bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour and mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen.
Reviews for Scottish Shortbread
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"Best shortbread I have ever tasted. I followed the recipe exactly except for adding one teaspoon of almond extract. I divided the dough into two rolls using wax paper and put them in the refrigerator for a few hours while I ran some errands. I unrolled them and cut them into circles with a sharp knife. I baked them for 25 minutes at 375 F and they turned out amazing."
"Everyone begs for these. Best and easiest recipe I have found forshortbread"
"not really Scottish shortbread"
"Really good. I did chill the dough just a bit to ease the rolling out and cutting process."
"For years my family have purchased shortbread at the store, dipped it in chocolate, and added it to our traditional family cookie platter. My husband has begged me to try my hand at making it. I looked at several recipes, and they all seemed to have the basic ingredients, but I liked how this one brought brown sugar to the table. It was a super easy recipe to make, and it yielded delicious results, although, unlike our store bought shortbread, my family preferred this shortbread without the chocolate. I will definitely be making it again this holiday season!!"