Classic Scottish Shortbread

Classic Shortbread
Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 2 Dozen (24 servings)
Ratings (16)

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.

What You'll Need

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

How 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

Nutritional Guidelines (per serving)
Calories 117
Total Fat 8 g
Saturated Fat 5 g
Unsaturated Fat 2 g
Cholesterol 20 mg
Sodium 60 mg
Carbohydrates 11 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)