Scottish Shortbread

Yields Makes 24 cookies Total Time 1 hr

Tired of traditional Christmas cookies like sugar cookies and gingerbread?  This super simple Scottish shortbread is the perfect cookie to enjoy with family or give as as a gift.

Ingredients

 1 cup (1/2 lb.) butter, at room temperature
 1/2 cup plus 2 tablespoons sugar
 6 tablespoons cornstarch
 2 1/2 cups all-purpose flour
Nutrition Facts

Servings 0

Amount Per Serving
Calories 143Calories from Fat 49
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 4.8g24%
Cholesterol 21mg8%
Sodium 79mg4%
Total Carbohydrate 17g6%
Dietary Fiber 0.4g2%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.

Step 2
2

Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

Step 3
3

Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

Step 4
4

Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

Step 5
5

Note: Nutritional analysis is per wedge.

Ingredients

 1 cup (1/2 lb.) butter, at room temperature
 1/2 cup plus 2 tablespoons sugar
 6 tablespoons cornstarch
 2 1/2 cups all-purpose flour

Directions

Step 1
1

In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.

Step 2
2

Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

Step 3
3

Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

Step 4
4

Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

Step 5
5

Note: Nutritional analysis is per wedge.

Scottish Shortbread
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