Scottish Shortbread

Total Time Prep: 15 min. + chilling Bake: 20 min./batch + cooling

Yield 4 dozen

This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time.

Ingredients

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

Directions

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.
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.
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.

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

Recipe Creator