scottish shortbread cookies
This recipe has been in my husband's family for over 100 years. My sweet mother-in-law shared this with me. I will always cherish and treasure the many wonderful recipes she left behind. The secret is in the type of sugar used (confectioners' sugar instead of granulated sugar). These are great with coffee or tea and have a light buttery taste. I love to dip these on one end with melted chocolate with paraffin or a very light sifting of confectioners' sugar on top. I also love using a crescent-shaped cookie cutter for these, making them elegant for any special occasion!
Blue Ribbon Recipe
These Scottish shortbread cookies are simple, delicious, and made with only three ingredients. Mildly sweet, they're filled with buttery flavor. Light and crunchy, serve alongside a cup of tea or coffee for a wonderful treat. We dusted some with powdered sugar and dipped some in chocolate. Both are divine!
Ingredients For scottish shortbread cookies
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1 lbsoftened butter
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1 cconfectioners' sugar, sifted
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5 call-purpose flour
How To Make scottish shortbread cookies
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1Preheat the oven to 275 degrees F. Cream sifted confectioners' sugar and softened butter with a mixer. -
2Using your hands, work flour into the mixture, one cup at a time. Or, use a stand mixer with a paddle attachment, and add flour one cup at a time. Beat until mixed well incorporated and forms a ball.
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3Roll out to 1/2" thickness. I sprinkle powdered sugar on the counter instead of flour.
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4Cut into desired shapes. I used crescent moon and half-moon shapes here.
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5Put on cookie sheets. They can be put close together -1" apart - as they do not rise.
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6Bake for 45 min - 1 hour. The shortbread should be a pale gold color. Keep a close eye on it and don't let it get too brown.
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7Remove onto wax paper or parchment paper to cool. Using a fine-mesh strainer/sifter, if desired, you can dust a fine amount of confectioners' sugar over shortbread. Also, while warm, I sometimes sprinkle food-edible glitter on top for an added sparkle.
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8I also love to dip these on one end with melted chocolate with paraffin.
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