Scotch Shortbread Cookies Recipe

5 12 14
Scotch Shortbread Cookies Recipe
Scotch Shortbread Cookies Recipe photo by Taste of Home
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Scotch Shortbread Cookies Recipe

Read Reviews
5 12 14
Publisher Photo
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 friends see these at an afternoon tea or a bridal shower. —Marlene Hellickson, Big Bear City, California
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 pound cold butter, cubed

Directions

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

Nutritional Facts

2 each: 244 calories, 16g fat (10g saturated fat), 41mg cholesterol, 157mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 2g protein.

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  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 pound cold butter, cubed
  1. 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.
  2. 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

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Reviews forScotch Shortbread Cookies

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angela32 User ID: 3084463 255447
Reviewed Oct. 15, 2016

"Absolutely love these shortbread cookie bars."

MY REVIEW
Tweetybird924 User ID: 8127989 226007
Reviewed May. 7, 2015

"This is an old family recipe (4th generation) that has been passed down. I make these at Christmas time. A trick is the earlier you make them and freeze them, they get a more buttery flavour."

MY REVIEW
sherrib214 User ID: 7714676 4121
Reviewed Aug. 26, 2014

"Love, love, love this recipe!!! Made it as is, didn't change a thing. It's easy, and simply delicious! Whenever I make them, they disappear like magic!"

MY REVIEW
ojc0806 User ID: 4482783 7186
Reviewed May. 6, 2014

"pretty good needed to bake longer."

MY REVIEW
jvaliante User ID: 6799366 2052
Reviewed May. 1, 2014

"I wonder what a little bit of lemon zest would taste like?"

MY REVIEW
anneccraig User ID: 786357 1970
Reviewed May. 1, 2014

"Been making these for years - they are great and everyone loves them. Quite often sprinkle a little sugar over the top before cooking. I also add different extracts for a change. Very easy and they freeze well."

MY REVIEW
tammysgtt User ID: 7001754 2949
Reviewed Dec. 2, 2012

"Awesome!"

MY REVIEW
6foreverpaws User ID: 6007092 4638
Reviewed Aug. 15, 2012

"easy to make and it makes a larger amount.

Will try the confectioner sugar next time in place of the regular sugar. Thanks for the info. This is a keeper."

MY REVIEW
Ray Z User ID: 4201791 4430
Reviewed Dec. 9, 2011

"Been making for years. In my recipe I use 1 1/4 cups confectioners sugar in place of regular sugar."

MY REVIEW
MelissaV81 User ID: 1221953 2043
Reviewed Jan. 30, 2011

"These could not be any easier to make or delicious to eat. This was my first time making shortbreads and they could not have been any better. Best ones I've ever had!"

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