Scottish Shortbread I

Scottish Shortbread I

72 Reviews 2 Pics
Recipe by  Helen

“The perfect shortbread.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is 1/4 inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork.
  3. Bake for 5 to 8 minutes, or until light brown at the edges.

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Reviews (72)

Rate This Recipe


WOW!!! I added just a touch of vanilla extract and creamed my butter and sugar for a very long time as suggested in other reviews and the dough came out feeling like silk. Melt in your mouth cookies. Follow my advise above and you will love these cookies. I am going to try almond extract next.



I wish I could give this recipe 10 stars! I've never made shortcake cookies before, but I had a craving for them and I already had everything on hand. These are so much better and homemade tasting than those yummy cookies you get in a tin. I would not recommend rolling the dough out, because shortbread dough tends to be crumbly. Instead I made tiny balls and flattened them out with a fork, which made a pretty criss cross design. You can also make variations, such as adding chocolate chips or dipping one half in chocolate after.



Not the best, could've been better. You're setting yourself up for a fall if you say it's the best and I expect it to be the best and it doesn't compare to competition.

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Amount Per Serving (24 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 79 mg
  • 3%

Based on a 2,000 calorie diet



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Scottish Shortbread IV


next recipe:

Burrebrede (Scottish Shortbread)