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Scotch Shortbread

Scotch Shortbread

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SueSmo79

SueSmo79

My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
  3. Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BigShotsMom
16

BigShotsMom

6/13/2013

Very nice shortbread. Rich and buttery. I do question the instruction to mix the ingredients by hand. The probability, in my opinion, is that would lead to overworking it and making it tough.

evahavens
2

evahavens

6/22/2014

This turned out very well, I added in a little bit of lemon extract by accident, so I evened it out with a bit of vanilla extract as well and i feel like it added a nice flavor flair to what is already a delicious recipe.

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