Scottish Shortbread IV

Scottish Shortbread IV

429

"This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor."
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Ingredients

servings 256 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
  3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
  4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Reviews

429
  1. 510 Ratings

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Most helpful positive review

Don't even think about making a shortbread recipe with white sugar! You'll be missing out on too much! This recipe is so easy, and so amazingly flavorful, I highly doubt you'll bother ever makin...

Most helpful critical review

This recipe really wasn't very nice. Yes it was simple to make and the ingredients were all easily at hand- but the result was a very bland biscuit. After reading the other reviews, I had t...

Don't even think about making a shortbread recipe with white sugar! You'll be missing out on too much! This recipe is so easy, and so amazingly flavorful, I highly doubt you'll bother ever makin...

This recipe really wasn't very nice. Yes it was simple to make and the ingredients were all easily at hand- but the result was a very bland biscuit. After reading the other reviews, I had t...

I have tried many, many shortbread recipes for the past 41 years in my quest for the "perfect" shortbread - and this is it. I didnt' roll it out but made it into bars - I used 1-8x8" cake pan a...

I found this recipe too heavy & floury as written. BUT when I started with cold butter cut it up into pats. Mixed it & the sugar on high until it became fluffy (5 mins on high). AND if I used 4 ...

WOWOWOWOW!!! I resisted the VERY strong urge to tinker with the recipe and I am so glad that I did. First of all I softened the butter, then creamed the sugar and butter together. Then, I used 4...

WOW!..a moment of silence please..1.So you can hear the sound from my expanding thighs :) 2.For the absolute perfection of this cookie! My quest is over for the best shortbread cookie recipe, Th...

How can 3 simple ingredients send one to heaven? That's the bliss of this shortbread. No need to make cookies, tho. I pat it into a 9x9 or 13x9 (for thin cookies) pan and prick with a fork. ...

Authentic shortbread taste. Sooo much better than what you find in stores. I made mine entirely by hand (no mixers here), and didn't have a rolling pin or anything, so I let the dough sit in the...

This shortbread is very yummy! But, beware of baking time. Mine were done well before the bake time in the recipe.