Scottish Shortbread Recipe
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
- 2 cups butter, softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups all-purpose flour
- 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.
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.
© 2015 RDA Enthusiast Brands, LLC