Rich, buttery shortbread is such a treat, and it’s one of my favorite cookies. It’s a great cookie to enjoy any time of the year, but I tend to think of making it more around the holidays. This particular shortbread is based on a recipe from an old newspaper clipping, and I’ve really been wanting to try it out!
The shortbread bakes up really nice and here’s an important reminder for you: don’t forget to prick the dough with a fork before baking it! I’ve heard you need to do that for the shortbread to bake evenly. Also, after it is done baking, it may seem a little tricky to remove the shortbread from the 8″ round pans, but here’s what I do: after cutting the shortbread into wedges, I remove one by lifting it out with a fork or knife—the first wedge may break or crumble a little, but after the first wedge is removed, it’s easy to remove the other wedges. Just remember to handle the shortbread gently since it crumbles more easily than other types of cookies!
Scottish Shortbread
SCOTTISH SHORTBREAD by NancyC
Makes 24 to 32 cookies
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
Preheat oven to 275˚F. Grease two 8″ round cake pans; set aside.
In large bowl, cream butter and sugar together. Add flour slowly, blending well. Dough will be crumbly, so with your hands, shape the dough into a mound or ball and knead slightly to make the dough smooth.
Divide dough into two equal parts, and press each one evenly in bottom of prepared cake pans. Prick dough all over the surface with a fork, about an inch apart.
Bake at 275˚F for 55 to 60 minutes, until very lightly browned. Remove from oven and let cool just a few minutes—then while shortbread is still in pans, cut into wedges. Let cool a few more minutes, then carefully remove wedges from pans and cool completely on wire rack. Makes 24 to 32 wedges, depending on how wide you cut them!
Note: Shortbread crumbles easily, so be careful when storing. An airtight container works well, and if you’re stacking the wedges, put parchment paper between the layers.
Recipe from NancyC | nancy-c.com
There are more kinds of shortbread cookies that I want to try but this is a good basic recipe! Do you like shortbread too or do you have some other favorite holiday cookies?
NancyC 
These look beautiful Nancy! I’m not a big cookie eater, but I do like a lovely little shortbread with a cup of tea, especially on a cold winter’s afternoon. If I happen to dip it in a little dark chocolate, all the better!
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Thanks, Dorothy! Yes, this shortbread would be great with a hot cup of tea, and even better with your idea of dipping it in dark chocolate! 🙂
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Oh, yum! We have a friend that gives us a large shortbread cookie every Christmas. I keep thinking of asking for the recipe so I can try it, but now I think I’ll use this recipe instead. Thank you so much!
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You’re welcome! 🙂
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