Scottish Shortbread III

Scottish Shortbread III

97 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Lesley Lombardo
Recipe by  Lesley Lombardo

“My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!”

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Adjust Servings

Original recipe yields 6 dozen



  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
  3. Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
  4. Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

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Reviews (97)

Rate This Recipe


Great recipe - much like my grandmothers. I reduced the flour by 1 cup and added 1/2 tsp vanilla. Turned out less crumbly - just perfect!!



This is it!! I LOVE this recipe. Easy and delicious. I've been buying shortbread cookies (bar style) from a cottage industry for years just because I didn't have the recipe. This is it exactly. I had to decrease the baking time by 5 minutes, and wondered about pan size. 10" x 15" is perfect. Thanks so much!!!!



My husband's golf shop had a Christmas Open House. Our theme was "Scottish". We had a bagpiper who is currently the world after winning a competition in Scotland. I made this shortbread and he said it was the best he had ever eaten! He took a plate of it home with him. There was also a couple from England. They agreed it was the best they had ever eaten. Easy to make and it got rave reviews from our guests.

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Amount Per Serving (36 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



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Scottish Shortbread IV


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Scottish Shortbread I