Scottish Shortbread Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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chill
20 mins
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Total Time
50 mins
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Servings
36 biscuits
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Calories
83 kcal
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Course
Baked Goods
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Cuisine
British
Scottish Shortbread Cookies
Description
Scottish Shortbread Cookies are a classic cookie treat made primarily from all-purpose flour, unsalted butter, confectioners sugar, and a touch of salt. The dough is prepared by creaming butter until fluffy, then folding in sugar and flour without over-mixing to preserve the crumbly texture. Pressing the dough about half an inch thick into a pan, trimming edges, and scoring individual rectangles results in neat cookies that bake evenly. Chilling the dough before baking helps them hold their shape, and baking at a low temperature until just pale golden ensures a tender yet sturdy shortbread.
The flavor is subtly sweet with the buttery richness front and center, complemented by a light sprinkle of sanding sugar for slight crunch and sparkle. The texture is typically crisp on the edges and tender in the center without being dry. These cookies pair well alongside tea or coffee or as a simple treat throughout the day.
Using quality unsalted butter is important for flavor, and if using salted butter, one should adjust or omit the added salt in the recipe to avoid oversalting. The method cautions against table salt to control saltiness properly. The recipe produces about three dozen small cookies, making it ideal for sharing or gift-giving.
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt don't use table salt or it will be too salty!, fine kosher
- 8 ounces butter room temperature, unsalted
- 3/4 cup confectioners sugar
- 2 Tablespoons sanding sugar optional, for dusting on cooked shortbread
Instructions
- Cream butter until light and fluffy.
- Slowly add sugar, scraping down sides.
- Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!
- Using your hands, pat into a cookie sheet, about 1/2" thick.
- Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.
- For best results, chill shortbread for 20 minutes. This will help them retain their shape.
- Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired as soon as they are pulled from the oven.
- Makes about 3 dozen.
Notes
- Chill the dough for about 15 to 20 minutes before baking to help the cookies hold their shape and prevent spreading.
- Use fine kosher salt rather than table salt to manage saltiness accurately; omit added salt if using salted butter.
- High-quality sweet cream butter significantly impacts the cookie's flavor and texture.
- Sanding sugar is optional but adds a subtle crunch and decorative effect on top of the baked shortbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36biscuits
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 83kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 33mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 157IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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