Total TimePrep: 15 min. Bake: 20 min./batch + cooling
Makesabout 4 dozen
I followed this recipe exactly, using salted butter. I also chilled the dough for 20 minutes. I thought this simple recipe produced an easy dough to work with. My shortbread baked in 17 minutes. My husband and a luncheon guest raved about its "butterscotch" flavor. I served these along with a dish of vanilla ice cream with sliced fresh strawberries and a drizzle of chocolate syrup. They were the perfect accompaniment. This shortbread is simple, crispy, and dee-lish-us!!
Didn’t work my dough was a paste
What?! I prepared the “dough” as instructed, adding extra flour on a floured board. Still, it was a paste. Trying to roll it was like trying to roll icing. “Easy” indeed. Doubt I’ll even finish this project.
Such a delicious recipe! Theses cookies have the taste I was looking for. I pressed all of the dough into a sheet pan, cut it to the desired size, pricked it, and baked. After removing the shortbread from the oven I went over the cuts again to separate any that baked together.
Favourite shortbread cookie. Easiest and BEST. Perfect with a cuppa. And I make them year round.
Loved this recipe. The shortbread melts in your mouth. It isn’t super sweet, but shortbread isn’t intended to be. It makes a huge bunch so I had plenty to share. I’ll definitely make it again.
This. Is. So Fabulous! I was getting into all things Scottish (there are highlanders in my heritage) and I wanted quick, easy cookies to have with tea. You can't get any better than this. Crisp, delicate, buttery and AWESOME. BTW I followed the recipe 90% to the letter, EXCEPT I took a couple of shortcuts. 1. I used Antimo Caputo flour bc that's all I had on hand (no all purpose), 2. Used organic cane sugar because that's what's in our kitchen and 3. did it the easy way in the kitchenaid with the paddle attachment. After creaming the sugar and butter together (which was good ol' salted Kerrygold--and adds the PERFECT flavor) I just dropped the flour in and kept the paddle attachment on, until it mostly held together in large clumps. Then I scraped the sides and dumped the lot on a parchmented cookie sheet and pressed it down with my hands. Then I sliced it, poked it with a fork, and moved every other cookie onto a separate cookie sheet. They swelled quite a bit in baking so the extra room was needed. They came out P.E.R.F.E.C.T. I will make these again and again!
I think you don't need to limit yourself to the type of sugar. I got my recipe from a neighbor that was borns in Scotland, she used white sugar. My sister uses powdered.
Shortbread isn't supposed to be a sweet cookie. Most recipes only call for a quarter to a half a cup of sugar. If you need a sweet cookie shortbread isn't it.
I was happy to see my Great-Grandmother's recipe (except hers calls for a pinch of salt). This is always a well-received morsel! A nice alternative for so many treats that call for chocolate.