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Scottish Shortbread IV

Scottish Shortbread IV

Linda

This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
  3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
  4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
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Reviews

Sy Chandell
674
2/12/2004

Don't even think about making a shortbread recipe with white sugar! You'll be missing out on too much! This recipe is so easy, and so amazingly flavorful, I highly doubt you'll bother ever making another recipe again. This recipe is very flexible. Here is how I make it, and the kind of variations it can handle. I will use regular flour, whole wheat flour, organic flours, etc. They all work great. The butter needs to be SOFTENED, not MELTED. keep this in mind, please! If you need to soften butter in a hurry, cut the cubes into 5 pats apiece. Arrange them in a ring on a dinner plate, (none in the middle!) and place them in the microwave. If you have power percentage control, put it on 10% and give it 30 seconds or so. Repeat, testing until it is perfect. Dont leave the microwave. Yes, it'll take a few minutes, but it's better than finding a time machine so you can leave the butter out to soften this morning. If you don't have percentage control, cook the pats on high power for 4 or 5 seconds at a time, waiting about 20 seconds inbetween heatings. This is very important, so you don't end up with melted butter. Cream with the brown sugar, then add the cups of flour (I just use 4, I find it makes the cookies nice and tender!) and mix well. I don't knead the dough, I don't roll it out. I grab golf-ball size balls, place them on the sheet, and put a thumb-print in the middle. that's it! Cook them for the suggested time, no more, and you'll have fantastic melt-in-your-mouth shortbrea

BR
455
11/16/2005

This recipe really wasn't very nice. Yes it was simple to make and the ingredients were all easily at hand- but the result was a very bland biscuit. After reading the other reviews, I had thought that this recipe would yield a better result. But this biscuit lacks both flavour and the texture of a true shortbread; and it leaves a dry feeling in ones mouth after eating. I believe that it is misleading to name this biscuit a shortbread- it definitely lacks the true characteristics of a melt in the mouth, buttery shortbread. This is not a dreadful biscuit, but it is not tasty or exceptional. Defintely not a treat you'd serve to guests.

SQUIRRLEY
362
12/10/2005

I have tried many, many shortbread recipes for the past 41 years in my quest for the "perfect" shortbread - and this is it. I didnt' roll it out but made it into bars - I used 1-8x8" cake pan and one pie plate so they'd be nice and thick. It's even husband approved!!! And he's a very tough cookie to please. Thank you so much!!! Now, I just have to find a butterscotch pie like my mother-in-law used to make and I'm done.