|Nutritional Guidelines (per serving)|
|Servings: 24 to 30|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This basic Scottish butter shortbread is a simple three-ingredient cookie that is more of the sums of its parts. The name comes from the fact that "short" was an old usage for the term "crumbly." Because of the high fat content, the biscuit's texture is indeed crumbly and crispy.
The shortbread can be shaped before or after cooking, and most traditional recipes call for discs, squares, petticoat tails (triangular pizza-shaped slices made out of a big circle), or thick rectangular fingers. Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape. Note that because this dough is fairly loose, it can be a bit challenging to roll into intricate shapes.
For a sweet twist, dip the cookies into melted chocolate or white chocolate or frost them for a festive holiday treat. Make bigger batches and give them as holiday gifts for family and friends. Keep for up to five days at room temperature in an airtight container.
Click Play to See This Classic Butter Shortbread Recipe Come Together
- 8 ounces butter (softened)
- 3.5 ounces granulated sugar
- 9 ounces all-purpose flour
- Optional: Powdered sugar for dusting
Gather the ingredients.
Preheat the oven to 300 F.
Combine the butter and sugar in the bowl of a stand mixer. Alternatively, use a hand mixer in a sturdy bowl.
Cream the butter and sugar until light and fluffy.
Gradually stir flour into the creamed mixture until well blended. Use a paddle attachment for the stand mixer, or mix by hand with the help of a wooden spoon.
Once the mixture is well incorporated, use a small offset spatula to spread or pat it into the bottom of an ungreased 13 x 9 x 2-inch baking pan. If you'd like a thicker shortbread, use a 9-inch square pan. Prick the dough all over with a fork. Alternatively, roll the dough out on a lightly floured surface and cut out with round or square cookie cutters.
Bake in the preheated oven for 40 to 45 minutes until just lightly browned.
Remove from the oven and immediately cut into squares or rectangles. Cool completely before removing from pan. If using, dust with powdered sugar.
Because of its mild buttery flavor, the traditional shortbread recipe has room for other flavors. Here are a few suggestions; add them before incorporating the flour to the butter-sugar creamed mixture:
- Vanilla: Add 1/2 to 1 teaspoon of vanilla extract or the contents of 1 vanilla pod to the butter-sugar mixture
- Toasted Nuts: Add 1/2 cup of finely chopped toasted pecans, almonds, pistachios, or walnuts to make nut-flavored shortbreads
- Citrus: Add 3 tablespoons of finely grated orange, lemon, yuzu, or lime zest
- Chocolate: Melt 1 cup of semisweet chocolate. Drizzle it on top of the cookies or partially dip the cookies in it. Place the shortbread on waxed paper to set the chocolate and sprinkle finely chopped nuts or small pieces of candy canes before the chocolate sets completely.
- Fall Spices: Add 1/2 tablespoon cinnamon or a few pinches of nutmeg to the creamed butter and sugar before adding the flour