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. Enjoy... as I have. I love to dip these on one end with melted chocolate w/paraffin or a very light...
Provided by Charlene McGough
Categories Cookies
Time 2h
Number Of Ingredients 3
Steps:
- 1. Cream sugar (sifted) and butter (softened) with mixer (Kitchen-aid mixers are nice for this recipe).
- 2. Option 1: Using your hands, work flour into mixture, one cup at a time, work in well..Option 2: (or can use Kitchen-aid mixer with paddle attachment).Beat until mixed well and forms a ball.
- 3. Roll out to 1/2" thickness (I sprinkle powdered sugar on counter instead of flour) and cut into desired shapes (I used crescent moon and half-moon shapes here)
- 4. Put on cookie sheets, (may put close together -1" apart as they do not rise - and bake in a PREHEATED 275 degree oven for about 1 hour. The shortbread should be a pale gold color. Keep a close eye on it and don't let it get too brown.
- 5. Remove onto wax paper or parchment paper to cool. Using a fine-mesh strainer/sifter, if desired, you can dust a fine amount of confectioner's sugar over shortbread. Also, while warm, I sometimes sprinkle food-edible glitter on top, as shown in photo above. This gives it an added sparkle, which is nice for holidays or special occasions. These are great with coffee or tea and have a light buttery taste. The secret is in the confectioner's sugar instead of granulated sugar. Enjoy!! ~
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Alaa Shahat
[email protected]These cookies are the perfect treat for any occasion.
Logan Marks
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Rana Al Rifai
[email protected]These cookies are so easy to make, I can even get my kids to help me.
VISA NETWORK AIR TRAVELS
[email protected]I substituted almond flour for the all-purpose flour and the cookies turned out great! They were still light and crumbly, but with a slightly nutty flavor.
gayana upamali
[email protected]I would have liked the cookies to be a bit more flavorful.
Serenella Signorile
[email protected]These cookies were a bit too dry for my taste.
memes adwan
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They were crispy on the outside and soft and crumbly on the inside.
Bozz Lezzky
[email protected]These cookies were delicious! The perfect balance of sweetness and saltiness.
Ashley Green
[email protected]I've been making this shortbread recipe for years and it never disappoints.
Future Mh
[email protected]These shortbread cookies were a hit at my last party! They were so easy to make and had a wonderful buttery flavor.