Recipe by Helen
"The perfect shortbread."
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WOW!!! I added just a touch of vanilla extract and creamed my butter and sugar for a very long time as suggested in other reviews and the dough came out feeling like silk. Melt in your mouth cookies. Follow my advise above and you will love these cookies. I am going to try almond extract next.
Not the best, could've been better. You're setting yourself up for a fall if you say it's the best and I expect it to be the best and it doesn't compare to competition.
I wish I could give this recipe 10 stars! I've never made shortcake cookies before, but I had a craving for them and I already had everything on hand. These are so much better and homemade tasting than those yummy cookies you get in a tin. I would not recommend rolling the dough out, because shortbread dough tends to be crumbly. Instead I made tiny balls and flattened them out with a fork, which made a pretty criss cross design. You can also make variations, such as adding chocolate chips or dipping one half in chocolate after.
My 7yr old daughter and I made this in less than 10 min. I have been searching for this reciepe for years. This is the same cookie that they sold for 10 cents, back in high school (peanut butter was good to but this is my favorite) . these cookies will make you loved and well liked by everyone who taste them. they are EXCELLENT and easy to make. My kids love them.
Exactly what shortbread should taste like! If you want a bit more crunchy shortbread, it takes much longer to bake but is delicious no matter what. Sprinkle sugar on the top for extra flavor.
This is an excellent recipe. I love that it has so few ingredients, and is so easy, yet so delicious! I am so happy to have found it. The only thing I changed is, I added 2 tsp. of vanilla, and I spread the batter in a small jelly roll pan and cut it for the size cookies I wanted, and I baked it for 30 minutes at 325*F. I got 32 cookies doing it this way. I can't thank you enough for this recipe. Because it's so easy, I will make them often. This one's a keeper. I will always use it!
I baked these for Thanksgiving, using a maple leaf cookie cutter, and drizzled a powdered sugar/milk mixture over it (colored in fall colors of course). I took them to my Aunt's house, and they were immediately gobbled up. My Aunt and Grandma even decided to take a bunch and stash them away for their daily tea! What a delicious recipe! They keep their shape well, and are very buttery and yummy! This will definately stay in my recipe box.
really melts in your mouth! absolutely amazing cookies!
* Percent Daily Values are based on a 2,000 calorie diet.
Scottish Shortbread I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 70
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