Classic Scottish Shortbread

Classic Shortbread
Diana Rattray
Ratings (17)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 2 Dozen (24 servings)
Nutritional Guidelines (per serving)
117 Calories
8g Fat
11g Carbs
0g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The simplicity of shortbread makes it popular, and the butter flavor is amazing. I sometimes add vanilla powder for extra flavor. A simple egg wash and sugar topping may be added before baking. Gently brush the egg wash —  1 egg white beaten with 1 teaspoon of water — onto the cookies and sprinkle with plain granulated sugar or a decorating sugar.


  • 1 cup butter (room temperature)
  • 1 cup sugar (granulated)
  • 3 cups flour (all-purpose)

Steps to Make It

  1. Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on the surface.

  2. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.

Makes about 2 dozen cookies.

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Visitor Comments

"I have made this recipe several times and it always comes out great. I do, however, bake the cookies in a shortbread pan and do not use cookie cutters. I have tried other shortbread recipes using powdered sugar and they don't have that melt-in-your-mouth consistency!!" - Mary