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Scottish Shortbread Exps Diyd20 1889 B09 17 3b 2

Scottish Shortbread

TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min./batch + cooling YIELD: 4 dozen.
My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba

Ingredients

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

Directions

  • 1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
  • 2. On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.
  • 3. Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Nutrition Facts

1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.

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