Classic Scottish Shortbread
This is the best butter cookie of all. Very simple to do and you'll get many complements."I love this buttery shortbread. So simple to make. Everyone who has tried them has loved them. Make sure to use salted butter. I have tried this with unsalted butter and with vegetable spread and it is not the same. Although with the unsalted butter I probably could have added pinch of salt. If i try it that way again I will update my review. Thank you for a delicious recipe." - Bronwyn74
Yield: 8 Servings Ready in 1 hours
276 people trying soon
Classic Scottish Shortbread Preparation
Pre-heat oven to 325
In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour 1/2 cup at a time, pulsing to mix. Process to a moderately firm dough.
Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles.
Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it.
Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to cool completely before storing away.
This recipe multiplies nicely by 2 or 3 if you need a larger batch.
Each (1.5 oz) piece contains:
Cals: 178, FatCals: 105, TotFat: 12g
SatFat: 7g, PolyFat: 0g, MonoFat: 3g
Chol: 31mg, Na: 118mg, K: 21mg
TotCarbs: 17g, Fiber: 0g, Sugars: 5g
NetCarbs: 17g, Protein 2g
We make this every Christmas to give as gifts. a fair amount always "disappears" during the process. We write it off as "Quality Control".
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?