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Scottish Shortbread Recipe
Scottish Shortbread Recipe photo by Taste of Home

Scottish Shortbread Recipe

Publisher Photo
Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. When I entered Scottish Shortbread at our local fair, it won a red ribbon. As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children. -Rose Mabee, Selkirk, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
MAKES: 48 servings

Ingredients

  • 2 cups butter, softened
  • 1 cup packed brown sugar
  • 4 to 4-1/2 cups all-purpose flour

Nutritional Facts

2 cookies equals 123 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 80 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Scottish Shortbread in Country Woman July/August 1995, p29

Nutritional Facts

2 cookies equals 123 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 80 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Reviews for Scottish Shortbread

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2014

"Really good. I did chill the dough just a bit to ease the rolling out and cutting process."

MY REVIEW
Reviewed Dec. 7, 2014

"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!!"

MY REVIEW
Reviewed Jun. 2, 2014

"These are very good. Simple and tasty, although not a "traditional" shortbread."

MY REVIEW
Reviewed Mar. 22, 2014

"Curious , do you use salted or unsalted butter with this recipe?"

MY REVIEW
Reviewed Dec. 21, 2013

"I like the recipe because it's easy and really tasty. I started them at 20 minutes and they burnt so next time I'll start them at 15 minutes."

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