{"id":97730,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/scottish-shortbread\/"},"modified":"2024-08-13T16:22:31","modified_gmt":"2024-08-13T21:22:31","slug":"scottish-shortbread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/scottish-shortbread\/","title":{"rendered":"Scottish Shortbread"},"content":{"rendered":"<p>Like Caledonia&#8217;s incomparable whiskies, artisan gins, Irn-Bru, exceptional seafood and haggis, Scottish shortbread is among the area&#8217;s most famous epicurean delights. A Scottish shortbread cookie recipe is simple. You&#8217;re a mere three ingredients and an hour away from a plate of crumbly, buttery cookies. Or, as they&#8217;re called across the pond, biscuits.<\/p>\n<p>Scottish shortbread is one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">easy cookie recipes<\/a> to master. Chilling the dough before baking is a must if you want to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-shortbread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-the-best-shortbread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make the best shortbread<\/a>, as the technique prevents the shortbread from spreading and renders the cookies a beautiful crispness with a gorgeous crumb. This recipe makes a ton of shortbread, so it&#8217;s a stellar Christmas <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-your-christmas-cookie-swap\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-your-christmas-cookie-swap\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">cookie exchange recipe<\/a>, but if you enjoy an afternoon tea break, nothing beats dipping a finger of Scottish shortbread into a hot brew.<\/p>\n<h2>What&#8217;s the difference between Scottish shortbread and regular shortbread?<\/h2>\n<p>Texture is where the two styles depart: The traditional Scottish shortbread recipe uses flour, butter, sugar and salt, with some versions completely omitting the salt. Regular shortbread adds leavening agents like baking soda or baking powder. The addition of leavening agents makes the regular cookies a little crispier.<\/p>\n<p>Although they&#8217;re made from the same ingredients, Scottish and regular shortbread are distinct from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugar-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/sugar-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sugar cookies<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/butter-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/butter-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">butter cookies<\/a>. Baking temperatures and the ratios of butter, flour and sugar vary. Shortbread boasts the highest butter-to-flour ratio, so, personal biases aside, I think we can agree that Scottish shortbread may just eke ahead of the others as the most delicious of the bunch.<\/p>\n<h2>Scottish Shortbread Ingredients<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> The extra 2% butterfat and sweet, creamy flavors of <a href=\"https:\/\/www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" data-name=\"www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Kerrygold<\/a> and other European-style butters bump them ahead of American versions to make the best shortbread. As for <a href=\"https:\/\/www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-name=\"www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salted vs. unsalted butter<\/a>, it&#8217;s a bit unorthodox to some, but I use salted butter when making shortbread to balance out the sweetness of the sugar.<\/li>\n<li><strong>Sugar:<\/strong> Using brown sugar gives the Scottish shortbread recipe a subtly richer flavor and makes the cookies more tender. For crisper shortbread, use white sugar. If you like the idea of a bolder molasses taste, try muscovado sugar.<\/li>\n<li><strong>Flour: <\/strong>Our go-to workhorse for baked goods, all-purpose flour is perfect for this Scottish shortbread recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cream the butter and sugar<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026560\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_1.jpg?fit=700%2C1024\" alt=\"Butter and sugar being mixed in a large bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. Cream the butter and sugar well until the texture becomes light and fluffy, five to seven minutes.<\/p>\n<h3>Step 2: Add the flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026561\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_2.jpg?fit=700%2C1024\" alt=\"Flour being added to the butter mixture in a large bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add 3-3\/4 cups flour to the butter mixture. Mix well to form a dough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026562\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_3.jpg?fit=700%2C1024\" alt=\"A person's hands can be seen kneading the dough.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Turn the dough onto a floured surface and knead for five minutes. Add the remaining flour as needed to form a soft dough.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t add too much extra flour to the dough. This is one of the most common shortbread mistakes.<\/p>\n<h3>Step 3: Cut the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026563\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_4.jpg?fit=700%2C1024\" alt=\"Hands can be seen rolling the dough on a baking parchment in the shape of a rectangle.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the dough on a sheet of baking parchment, then roll it out to a 16&#215;9-inch rectangle.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2026564 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_5.jpg?fit=700%2C1024\" alt=\"A slab of dough on a baking sheet is cut into strips. A knife rests on the slab.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the slab of dough to a baking sheet and cut it into 3&#215;1-inch strips.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026565\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_6.jpg?fit=700%2C1024\" alt=\"Strips of dough are being pricked by a fork.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Prick each cookie several times with a fork. Place the tray in the fridge for 30 minutes or overnight.<\/p>\n<h3>Step 4: Bake the shortbread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026566\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_7.jpg?fit=700%2C1024\" alt=\"Cookies arranged 1 inch apart on an ungreased baking sheet. A hand holding a spatula is seen placing one of the cookies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Arrange the cookies 1 inch apart on an ungreased baking sheet. Bake for 20 to 25 minutes, until the cookies are lightly browned. Remove from the oven and transfer to wire racks to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026569\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_9.jpg?fit=700%2C1024\" alt=\"Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Scottish Shortbread Variations<\/h2>\n<ul>\n<li><strong>Dust with sugar:<\/strong> After pulling the cookies out of the oven, sprinkle them with sugar to add a sweet crunch to each bite. The best <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-sugar\/\" data-name=\"www.tasteofhome.com\/article\/types-of-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">types of sugar<\/a> for the job are turbinado, demerara or sanding sugar.<\/li>\n<li><strong>Try the air-fryer:<\/strong> Preheat the air fryer to 290\u00b0. Follow the same instructions for making the dough and cutting the cookies. Lay the cookies 1 inch apart on an ungreased tray in the air-fryer basket. Cook until the cookies are set and lightly browned, seven to nine minutes. Cool in the basket for two minutes, then pop the cookies onto wire racks to cool completely.<\/li>\n<li><strong>Add extras:<\/strong> Chocolate, dried fruit (currants, cranberries and blueberries), <a href=\"https:\/\/www.tasteofhome.com\/recipes\/candied-citrus\/\" data-name=\"www.tasteofhome.com\/recipes\/candied-citrus\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">candied citrus peel<\/a>, chopped nuts, candied ginger, vanilla extract, cinnamon, allspice, clove and ginger\u2014all are additions that can make a Scottish shortbread cookie recipe unique to your tastes. Add any extras when you mix in the flour.<\/li>\n<li><strong>Use brown butter:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-brown-butter\/\" data-name=\"www.tasteofhome.com\/article\/how-to-brown-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Brown butter<\/a> is a baker&#8217;s secret weapon, adding gorgeous layers of toasted nuts and hints of caramel to your favorite baked desserts. Let the brown butter chill in the fridge before making the shortbread dough.<\/li>\n<li><strong>Make them crispy: <\/strong>Some traditional Scottish shortbread recipes introduce white rice flour (not glutinous!) to make the cookies extra crumbly and crisp. Cornstarch is a great second option if you don&#8217;t have rice flour. For crispy Scottish shortbread, use 3 cups all-purpose flour and 1\/2 to 3\/4 cup rice flour.<\/li>\n<\/ul>\n<h2>How to Store Scottish Shortbread<\/h2>\n<p>Pop your shortbread into an airtight container and keep the cookies at room temperature.<\/p>\n<h3>How long does Scottish shortbread last?<\/h3>\n<p>A homemade Scottish shortbread cookie recipe lasts about two weeks at room temperature, but we all know the cookies will get eaten long before then!<\/p>\n<h3>Can you freeze Scottish shortbread?<\/h3>\n<p>These buttery sweet treats are perfect <a href=\"https:\/\/www.tasteofhome.com\/collection\/cookies-keep-freezer\/\" data-name=\"www.tasteofhome.com\/collection\/cookies-keep-freezer\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">cookies to keep in the freezer<\/a>. Enjoy frozen shortbread within a month. To thaw, put the shortbread in the fridge overnight.<\/p>\n<h2>Scottish Shortbread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026570\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_10.jpg?fit=700%2C1024\" alt=\"Close up of cookies. One cookie in the centre is broken in half.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to poke holes in Scottish shortbread?<\/h3>\n<p>Absolutely. The rows of holes in Scottish shortbread aren&#8217;t purely decorative\u2014stabbing the dough with a fork is necessary to release steam while the cookies are baking to promote even baking and prevent the shortbread from puffing up too much. Part of Scottish shortbread&#8217;s appeal is its dense texture.<\/p>\n<h3>What common mistakes should you avoid when making a Scottish shortbread recipe?<\/h3>\n<p>First off, when making shortbread, whether Scottish or other varieties, don&#8217;t overwork your dough. Mixing the dough until it just comes together ensures melt-in-your-mouth shortbread.<\/p>\n<p>It can be tempting to add more flour. Don&#8217;t. While there&#8217;s a little wiggle room in this Scottish shortbread cookie recipe to add a dash more flour if needed, err on the side of using less. The dough should be a bit crumbly. To that end, accuracy is important when measuring ingredients. Here&#8217;s a quick guide if you need to brush up on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">how to measure flour the right way<\/a>.<\/p>\n<h3>What is the secret to the best Scottish shortbread?<\/h3>\n<p>It&#8217;s a simple secret: Use high-quality ingredients for this Scottish shortbread recipe. Because we&#8217;re only working with butter, flour and sugar, it&#8217;s imperative to use the best you can get your hands on, particularly the butter. If you&#8217;re not sure where to start, the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best butters<\/a> for baking tend to have a higher butterfat content.<\/p>\n<h3>How can you tell when Scottish shortbread is done?<\/h3>\n<p>When finished baking, the shortbread should be a light golden brown and smell like absolute heaven.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time.<\/p>\n","protected":false},"author":7061,"featured_media":2025975,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305338,304423,306027,304328,305271,304288,305487,304338,306171,305334,304515,303966,304408,304368,303887,304268,304558,324623,305363,303994,306072,304150,303883,304353],"categories-v2":[308500,310461,309438,340136,308821,308988,308319,311758,308984,308481,309216,259620,310796,308992,312036,309337,308880,308495,308813,308745,308478,259483,308910,309177,340245,308528,311815,309434,308476,309005],"coauthors":[39575],"recommended_recipes":[{"post_title":"Easy Scottish Shortbread","post_link":"\/recipes\/easy-scottish-shortbread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Scottish Shortbread 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Shortbread","post_link":"\/recipes\/whipped-shortbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Whipped-Shortbread_EXPS_HCBZ24_2523_MD_P2_06_04_1b.jpg"},{"post_title":"Chocolate Chunk Shortbread","post_link":"\/recipes\/chocolate-chunk-shortbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Chunk-Shortbread_EXPS_TOHAM22_14382_B11_18_1b.jpg"},{"post_title":"Lemon Poppy Seed Shortbread","post_link":"\/recipes\/lemon-poppy-seed-shortbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14568_TH10170C18.jpg"},{"post_title":"Shortbread Sandwich Cookies","post_link":"\/recipes\/shortbread-sandwich-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shortbread-Sandwich-Cookies_EXPS_HCCBZ18_7798_B04_23_4b.jpg"},{"post_title":"Lavender Shortbread","post_link":"\/recipes\/lavender-shortbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lavender-Shortbread_EXPS_CWAS21_12461_E04_07_5b.jpg"},{"post_title":"Cranberry Shortbread Bars","post_link":"\/recipes\/cranberry-shortbread-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33556_SD960482D47B.jpg"},{"post_title":"Caramel Pecan Shortbread","post_link":"\/recipes\/caramel-pecan-shortbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Pecan-Shortbread_EXPS_FBMZ18_19583_B05_11_5b-6.jpg"},{"post_title":"Chai Chocolate Chip Shortbread","post_link":"\/recipes\/chai-chocolate-chip-shortbread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chai-Chocolate-Chip-Shortbread_exps157592_CW143039D09_13__6bC_RMS.jpg"},{"post_title":"Homemade Chocolate Shortbread","post_link":"\/recipes\/homemade-chocolate-shortbread\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_8378_KristinaVanni_1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Scottish-Shortbread_EXPS_FT24_1889_JR_0801_8.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/scottish-shortbread\/","name":"Scottish Shortbread","datePublished":"2018-01-01","dateModified":"2024-08-13","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_EXPS_FT24_1889_JR_0801_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time.","recipeIngredient":["2 cups butter, softened","1 cup packed brown sugar","4 to 4-1\/2 cups all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream the butter and sugar","text":"Preheat the oven to 325\u00b0F. Cream the butter and sugar well until the texture becomes light and fluffy, five to seven minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the flour","text":"Add 3-3\/4 cups flour to the butter mixture. Mix well to form a dough. Turn the dough onto a floured surface and knead for five minutes. Add the remaining flour as needed to form a soft dough. Editor's Tip: Don't add too much extra flour to the dough. This is one of the most common shortbread mistakes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut the dough","text":"Place the dough on a sheet of baking parchment, then roll it out to a 16x9-inch rectangle. Transfer the slab of dough to a baking sheet and cut it into 3x1-inch strips. Prick each cookie several times with a fork. Place the tray in the fridge for 30 minutes or overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the shortbread","text":"Arrange the cookies 1 inch apart on an ungreased baking sheet. Bake for 20 to 25 minutes, until the cookies are lightly browned. Remove from the oven and transfer to wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Scottish-Shortbread_FT24_1889_JR_0801_7.jpg?fit=700,1024"}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Camille Berry"}],"nutrition":{"@type":"NutritionInformation","calories":" 123 calories","fatContent":"8g fat (5g saturated fat)","cholesterolContent":"20mg cholesterol","sodiumContent":"62mg sodium","carbohydrateContent":"12g carbohydrate (5g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.691358,"reviewCount":81,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, British, Scottish","video":{"@type":"VideoObject","name":"How To Make Shortbread Cookies","description":"Check out this video for How To Make Shortbread Cookies.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/HT%201889%20111521%20HowToMakeShortbreadCookies_thumbnail.jpeg"],"uploadDate":"2021-12-7 20:20:52","duration":"P0DT0H5M22S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/12\/HT_1889_111521_HowToMakeShortbreadCookies.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>Don't shortchange this shortbread!  Let it refrigerate overnight if you can.  That leaves only the baking for the next day.  Simple ingredients, easy steps, great results - who could ask for more?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"We pulled this recipe to make shortbread cookies for a pie crust, and it really is excellent. Now we make the cookies (biscuits) as a dessert snack.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"geipa682"},"reviewBody":"Best recipe ever.  I have made these twice and they are so, so good. I love shortbread and am very glad I found this recipe.  Easy to follow instructions and I read all the reviews.  Any problems would be the baker not the recipe or instructions.  You can always put your own spin on the recipe and make it your own but don't knock the original.   Thanks so much for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Suzzanne881"},"reviewBody":"I love love these cookies!  I love cake and at times when I\u2019m craving cake I just grab some of these cookies and it hits the spot!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tammie679"},"reviewBody":"Wow!  This is my first time baking shortbread and I am very pleased with these.  I won't have to trot off to my favorite international store to buy those famous red box cookies when I have the craving.  I think I have a plan for my coffee for the rest of the week.  I wish that I could share a photo.  I'll certainly try these again.  Maybe I'll add a smidge of vanilla next time and not bake them quite as long.  I wasn't sure how to gauge \"lightly browned,\" but I'll know that they're ready a bit sooner next time.  Thanks for the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DDPLoeches"},"reviewBody":"<p>Delicious shortbread. Beat the butter and sugar according to directions, and chill the dough. DON'T preheat the oven until your dough is cold, though. Caily got it right!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donna0498"},"reviewBody":"<p>The most awesome shortbread cookie I\u2019ve EVER had! You must try.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Caily"},"reviewBody":"<p>Step 1. Preheat oven. Step 2. Refrigerate dough overnight. ? Good recipe, but needs an edit.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judy168"},"reviewBody":"<p>Delicious.  Followed recipe exactly.  The demo video is very helpful!  The guy mentioned to roll dough to 1\/4\" thick and 16\"\u00d7 9\".  I kept to those dimensions but that produced about a 1\/2\" thickness.  My yield was 4 1\/2 dozen.  I highly recommend this recipe and will try adding citrus zest next time as he suggested. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sae"},"reviewBody":"I made the biscuits last night.  They were lovely and buttery but they spread after baking.  I added in the exact ingredients and followed the recipe including placing the dough in the fridge before handling.  I then sat the cookies cut into shape with a round cutter in the fridge for a further 30 mins before baking.  The biscuits should not have spread but they did which was annoying as I was icing them for a birthday! \n\nNot happy...... \ud83d\ude15","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stephanie317"},"reviewBody":"<p>Decadent! I took a slightly different path. One, I browned the butter\u2014irresistible. Two, the recipe and the text have different flour amounts, so I used 4 cups (480 grams) and my hand mixer dough attachment to knead, so no additional flour was added. Then I pressed it into a shallow ceramic dish and pricked it all over with a fork, baked at 275 for 50-55 minutes, at which point I used a metal bench scraper to cut it into small squares right in the pan and baked it another 5-10. Let cool a bit, and then cut and lifted out the pieces to cool. Looks different than the photo (obviously), but tastes spectacular.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BabbieB"},"reviewBody":"<p>Definitely, a favorite. I recall loving these when I was 7=8 years old but I never had the recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rachealmarie"},"reviewBody":"<p>my sister used to make these for me. i found this recipe because i was missing a work potluck where my boss was making it, and i was im making my own! i found this recipe, and i am gaining weight this week, these are my FAVORITE cookies, and this recipe is EXACTLY what i was looking for, these are freaking perfect.<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jodey "},"reviewBody":"Wonderful! This was my first time making shortbread cookies and it was a success! Cannot wait to make these again. Very buttery and melt-in-your-mouth delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GregMears"},"reviewBody":"Tastes wonderful.  Topped a few as experiment, with cinnamon sugar like snickerdoodles.   Great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pammy54"},"reviewBody":"I did substitute white sugar for the brown because I have tried it both ways and prefer the white. The only other thing I did different was when all the baking was done and I had the bars arranged on a plate, I drizzled a chocolate ganache over everything. My granddaughter just preferred to dip one end of the shortbread into the bowl of ganache. Just an extra touch.. but oh-so-good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ReaganDobler"},"reviewBody":"My grandmother was born and lived in Glasgow, Scotland until she was in her twenties. Her family had a working farm and they raised every bit of food that they ate. Everything was homemade even their butter and cheeses! This shortbread recipe is exactly what she made for all of us.  She passed it down to my Mom and now both of my sisters and I make it too. We are in our 60's...  So yummy!  Grandma made shortbread every week and it was always in a jar all by itself next to her coffee pot. She cooked on a wood burning stove until I was 15 years old! (by choice)  Her Scottish Shortbread was the best that I have ever eaten. All of Grandma's food was simply amazing as she used the freshest, purest ingredients always. This recipe is easy and delicious. Thank you for sharing this with others. I can smell my Grandmothers kitchen just looking at it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"melissasueryan"},"reviewBody":"I would like to start by saying I usually NEVER leave a review. I read them but don't leave them. I create an account JUST so I could give credit to this recipe. I have tried about 13 different variations with shortbread. Playing with amounts, ingredients and temperature. This recipe was hands down the BEST I've ever made. The texture was flaky and delicate. The flavor was buttery and sweet with a hint of vanilla. I rolled them thin, cut them out and pricked them with a fork. Cooked them at 315 degrees for 18 minutes. They were absolutely perfect, and exactly what we were trying to re create. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"How To Make Shortbread Cookies","description":"Check out this video for How To Make Shortbread Cookies.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/12\/HT_1889_111521_HowToMakeShortbreadCookies.mp4","duration":"322","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/12\/PS_DIYD20_1889_B09_17_3b_1200.jpg","advertising":true,"jw_id":"Yu8X1rvL","jw_url":"http:\/\/content.jwplatform.com\/videos\/Yu8X1rvL-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/Yu8X1rvL\/poster.jpg?width=720","jw_publish_date":"12\/07\/2021"},"rms_legacy_id":"1889","romance_copy_dek":"This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time.","enhanced_recipe_title":"Scottish Shortbread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups butter, softened","IngredientText":"2 cups butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar","IngredientText":"1 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 to 4-1\/2 cups all-purpose flour","IngredientText":"4 to 4-1\/2 cups all-purpose flour"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Scottish-Shortbread_EXPS_FT24_1889_JR_0801_8.jpg","RecipeId":1889,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Scottish Shortbread Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"43927\"]","RecipeAttachmentFileName":"Scottish-Shortbread_EXPS_FT24_1889_JR_0801_8.jpg","ContributorId":null,"Firstname":"Rose","Lastname":"Mabee","City":"Selkirk","StateDescription":"Manitoba","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + chilling Bake: 20 min.\/batch + cooling","MinimumServingQuantity":48,"MaximumServingQuantity":48,"Yield":"4 dozen.","DigitalTitle":"Scottish Shortbread","SubmittedTitle":"Scottish Shortbread","RecipeTypeId":1,"AverageRating":4.69,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THN17_1889_D06_21_4b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":20,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Scottish Shortbread","OriginalSourceProject":"Scottish Shortbread","ContestPlacement":"Runner-Up","Trailer":"<h2>Scottish Shortbread Tips<\/h2> \r\n\r\n<h3>Are shortbread and butter cookies the same?<\/h3> \r\nWhile both have a higher proportion of butter in their recipes, <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-butter-cookie-recipes\/\">butter cookies<\/a> contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. <a href=\"https:\/\/www.tasteofhome.com\/article\/shortbread-butter-cookies-and-sugar-cookies-whats-the-difference\/\">Learn more about the difference between shortbread and butter cookies<\/a>.\r\n\r\n<h3>Should I chill my shortbread dough?<\/h3> \r\nChilling the dough is <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-shortbread\/\">our #1 secret to making the best shortbread<\/a>! Chilling allows the dough to rest and hydrate. It also firms up the butter, making the dough easy to slice into rectangles prior to baking. We recommend chilling the dough in the fridge for 20 to 30 minutes.\r\n\r\n<h3>Why do you poke holes in shortbread?<\/h3> \r\nAs the shortbread bakes, the butter in the dough melts and releases steam. To keep the shortbread from puffing up in the oven (and retain its dense texture), holes are poked into the dough prior to baking to allow the steam to escape.  \r\n\r\n<h3>What's the difference between Scottish shortbread and regular shortbread?<\/h3> \r\nHistorically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie. Over the centuries, the recipe has evolved into the much tastier, buttery treat we know it to be today. Scottish shortbread should not be confused with Scottish cookies, which contain butter and shortening and are not as crumbly as shortbread.  \r\n\r\n<a href=\"https:\/\/www.tasteofhome.com\/article\/ways-to-decorate-cookies\/\" target=\"_blank\" rel=\"noopener noreferrer\"><button>Get Cookie Decorating Ideas<\/button><\/a>","Metadescription":null,"DigitalHeadnotes":"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. \u2014Rose Mabee, Selkirk, Manitoba","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 325\u00b0. 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. ","SequenceNo":1},{"Direction":"   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. ","SequenceNo":2},{"Direction":"    Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. 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","NoOfRatings":81,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Scottish-Shortbread_EXPS_FT24_1889_JR_0801_8.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Scottish-Shortbread_EXPS_FT24_1889_JR_0801_8.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_DIYD20_1889_B09_17_3b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"<a href=\"https:\/\/www.tasteofhome.com\/article\/ways-to-decorate-cookies\/\" target=\"_blank\" rel=\"noopener noreferrer\"><button>Get Cookie Decorating Ideas<\/button><\/a><br><br>    <br><b>Test Kitchen Tips<\/b>  <li>For slices that are even and smooth, cut the shortbread while it is still warm.<\/li>  <li><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-shortbread\/\" target=\"_blank\" rel=\"noopener\">See all our shortbread tips.<\/a><\/li>  "},{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Scottish Shortbread Tips<\/h2>     <h3>Are shortbread and butter cookies the same?<\/h3>   While both have a higher proportion of butter in their recipes, <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-butter-cookie-recipes\/\">butter cookies<\/a> contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. <a href=\"https:\/\/www.tasteofhome.com\/article\/shortbread-butter-cookies-and-sugar-cookies-whats-the-difference\/\">Learn more about the difference between shortbread and butter cookies<\/a>.    <h3>Should I chill my shortbread dough?<\/h3>   Chilling the dough is <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-shortbread\/\">our #1 secret to making the best shortbread<\/a>! Chilling allows the dough to rest and hydrate. It also firms up the butter, making the dough easy to slice into rectangles prior to baking. We recommend chilling the dough in the fridge for 20 to 30 minutes.    <h3>Why do you poke holes in shortbread?<\/h3>   As the shortbread bakes, the butter in the dough melts and releases steam. To keep the shortbread from puffing up in the oven (and retain its dense texture), holes are poked into the dough prior to baking to allow the steam to escape.      <h3>What's the difference between Scottish shortbread and regular shortbread?<\/h3>   Historically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie. Over the centuries, the recipe has evolved into the much tastier, buttery treat we know it to be today. Scottish shortbread should not be confused with Scottish cookies, which contain butter and shortening and are not as crumbly as shortbread.      <a href=\"https:\/\/www.tasteofhome.com\/article\/ways-to-decorate-cookies\/\" target=\"_blank\" rel=\"noopener noreferrer\"><button>Get Cookie Decorating Ideas<\/button><\/a><br><br>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50832,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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