- 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
Sort By :
"Hubby just made a batch for me . He was worried because the butter and flour mixture was to dry ,like cornmeal . Every time he tried to knead it ,it would crumble . He didn't add the remaining flour because he thought it might dry it out and he'd never be able to knead it to roll it out. Some how, even with out the remaining flour he got the mixture to form a roll like the cookie dough that you buy in a tube and he cut them and baked them . They came out great , but he wants to know what he did wrong as he couldn't knead the dough like he was suppose to . Can someone tell him what he did wrong. The cookies are a little harder then I think they should be but the taste is spot on !"
"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."