Scotch Shortbread

Ingredients

Ingredient to be Creamed:

Dry Ingredients:

Instructions

  1. Cream butter and sugar until light and fluffy; approximately 2 to 5 minutes.
  2. Mix in flour and optional salt.
  3. For maximum flavor, cover and chill the dough for at least 24 hours; preferably 48 hours.
  4. If you are going to bake the cookies in a 13x9x2-inch oblong baking dish, press the dough into the baking dish; cover and chill as directed above.
  5. If you plan to roll the dough out and cut shapes; place the dough in a medium-sized bowl and cover and chill as directed above.
  6. Once the dough as been chilled for 24 to 48 hours you are ready to bake.
  7. Preheat oven:
    Standard Oven: 300°   |   Convection Oven: 275°
  8. If you are baking the dough in a 13x9x2-inch oblong baking dish; randomly prick the dough with a fork.
  9. For baking cookies in oblong baking dish: Place the baking dish in the center of oven and bake for 30 minutes or until the top is a light golden brown.
  10. Cool for 30 minutes to 1 hour; cut the cookies into 1-inch squares.
  11. If you are rolling the dough out and cutting shapes; let the dough stand at room temperature for 1 hour.
  12. Lightly flour counter.
  13. Roll dough ¼ to ½-inch thick.
  14. Cut out small rounds or rectangles.
  15. Place rounds on an ungreased cookie sheet.
  16. Prick rounds lightly with tines of a fork.
  17. For rolled cookies: Bake for 30 minutes or until cookies are a light golden color.
  18. Cool and serve.

Comments

If you bake in a pan you should end up with 3 to 4 dozen 1-inch square cookies.

If you roll the dough into rounds you should end up with approximately 2 dozen small rounds.

For chocolate Scotch shortbread try my Chocolate Scotch Shortbread recipe.

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