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READY IN 1¼ hrs

Scottish Shortbread III

Read Reviews (90)

"My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!" — Lesley Lombardo

Ingredients Edit and Save

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Sugar and Sweeteners

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 6 dozen Change Servings

1 pound unsalted butter
5 cups all-purpose flour

1 cup white sugar

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Directions

Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

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PREP 20 mins
COOK 50 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Great recipe - much like my grandmothers. I reduced the flour by 1 cup and added 1/2 tsp vanilla. Turned out less crumbly - just perfect!!

—JESSYMESSY

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Most Helpful Critical Review

Dec 10, 2007

I have made one batch of this recipe and I was not impressed. I spoke with my second mom (best friend's Mom) who is Scottish and she laughed at this recipe. Half salted and half unsalted butter is the way to go, according to her. And 5 cups of flour is way too much and to go with 4 to 41/2 cups to get the right consistancy. The next time I will do it her way since it was her's I was trying to replicate. She also said that the baking pan wasn't big enough and should be no more than 3/4 of an inch thick. Next time I'll roll it out instead of making bars...

—Carrie

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101 Ratings

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Jan 25, 2004

This is it!! I LOVE this recipe. Easy and delicious. I've been buying shortbread cookies (bar style) from a cottage industry for years just because I didn't have the recipe. This is it exactly. I had to decrease the baking time by 5 minutes, and wondered about pan size. 10" x 15" is perfect. Thanks so much!!!!

—HOODOORIDER

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Jan 25, 2004

My husband's golf shop had a Christmas Open House. Our theme was "Scottish". We had a bagpiper who is currently the world after winning a competition in Scotland. I made this shortbread and he said it was the best he had ever eaten! He took a plate of it home with him. There was also a couple from England. They agreed it was the best they had ever eaten. Easy to make and it got rave reviews from our guests.

—KAY GROGG

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Dec 23, 2008

This is an excellent recipe. I'd lost one that was almost identical and I'm so happy to have found this. The only suggestion I have is that the directions for using your hands to "mix thoroughly" may not be specific enough for some people who don't know that meand that the dough needs to be kneaded for quite several minutes at minimum. I think some of the negatTive reviews probably came about because they didn't mix it well enough. This is a purist's type of shortbread, if that's what you're looking for. I just wanted to add that you should sift the flour first. Otherwise you get a more flour than you need, resulting in a dryer dough, which can lead to a "flour-y" taste, even with kneading. If you don't sift the flour first, then you definitely need to add less flour, maybe 1/4-1/3 cup less.

—patti

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Dec 09, 2004

I read the comments and made this with 2 teaspoons of pure vanilla and 4 cups of flour. I baked it per instructions, but the final time at 300 degrees was 30 minutes instead of 40. I did not have any problem with crumbs or dryness. I cut the shortbread into finger sized pieces, cooled them thoroughly and then dipped one end in melted sweet chocolate, rolled it in crushed pecans and chilled until firm.

—AUNTYPAMMY

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Jun 01, 2007

I would give this five stars after some additions. I added a touch of vanilla. I halved the recipe,used 1 stick of unsalted butter and 1 stick of salted butter. I also used 1/2 white sugar and 1/2 powdered sugar. (Also upped the sugar by a 1/4) I baked it in a square Pyrex pan for the recommended time and it is wonderful. I am waiting to see what the texture is once it has cooled completely, but right now it is flakey and melt-in-your-mouth yummy!

—MIKENDREA

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Jul 07, 2003

I misplaced my shortbread recipe, so looked thru here and finally found it. This is the one! Both grandparents from Scotland, and Irish son-in-laws demand this cookie every Christmas. It's the best. Got this recipe originally from a church-made cookbook over 30 some years ago. Jan Weeks

—JAN

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Nutrition

Calories
175 kcal
9%

Carbohydrates
18.8 g
6%

Cholesterol
27 mg
9%

Fat
10.4 g
16%

Fiber
0.5 g
2%

Protein
1.9 g
4%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scottish Shortbread III

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 175
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 6.5g 33 %
Cholesterol 27mg 9 %
Sodium 2mg < 1 %
Potassium 22mg < 1 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 0.5g 2 %
Protein 1.9g 4 %
Sugars 5.6g
Vitamin A 6 %
Vitamin C 0 %
Calcium < 1 %
Iron 8 %
Thiamin 14 %
Niacin 11 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 18 %

* 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.