Recipe: Traditional Scottish Shortbread Cookies

If you’ve never tried a homemade, traditional Scottish shortbread, then you have been missing out, my friend. Buttery, with just a tinge of sweetness, these flaky cookies melt in your mouth. The best part is how simple and easy they are to make. Here’s the recipe:

INGREDIENTS:

-2 sticks unsalted butter (1 cup) at  room temperature
-1/4 cup sugar
-1/4 cup brown sugar
-1/2 teaspoon salt
-1 teaspoon vanilla
-2 cups all-purpose flour

DIRECTIONS:

1.  Mix your butter, sugars, salt and vanilla until creamy and fluffy (about 3 minutes with a hand-mixer).
2. Add your flour and mix.
3. On a floured surface, knead the dough until smooth. Shape into a ball, cover in plastic wrap and refrigerate for at least 3 minutes.
4. Roll out the dough until it is about 1/4-1/2 inch thick. Then shape your cookies with a knife or cookie cutters. Lay on the cookie sheet and place back in refrigerator for 5 minutes.
5. In a preheated oven to 325 degrees, add your cookies for 15 minutes or until the edges just start to brown.

Traditional Scottish Shortbread Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine scottish

Ingredients
  

  • 2 sticks unsalted butter at room temperature 1 cup
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 cups all-purpose flour

Instructions
 

  • Mix your butter, sugars, salt and vanilla until creamy and fluffy (about 3 minutes with a hand-mixer).
  • Add your flour and mix.
  • On a floured surface, knead the dough until smooth. Shape into a ball, cover in plastic wrap and refrigerate for at least 3 minutes.
  • Roll out the dough until it is about 1/4-1/2 inch thick. Then shape your cookies with a knife or cookie cutters. Lay on the cookie sheet and place back in refrigerator for 5 minutes.
  • In a preheated oven to 325 degrees, add your cookies for 15 minutes or until the edges just start to brown.
Keyword traditional scottish shortbread, shortbread cookies, scottish recipe, cookie, butter cookie, recipe, amy westerman,

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