Betty Crocker Scotch Shortbread Recipes

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

BUTTERSCOTCH SHORTBREAD

Steps:

• Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
• Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
• Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.

SNOWFLAKE SHORTBREAD

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well. In small bowl, mix flour and salt; gradually add to butter mixture, beating until blended.
• On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2-inch snowflake-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart.
• Bake 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Decorate with white icing; sprinkle with sparkling sugar. Store between sheets of waxed paper in tightly covered container at room temperature.

SCOTCH SHORTBREAD (COOKIES)

Steps:

• Beat butter and brown sugar together until light and fluffy.
• Mix in flour.
• Wrap dough and chill for about 1 hour, or until firm enough to roll out.
• Preheat oven to 325°.
• Roll dough out on lightly floured board.
• Cut out cookies.
• Place on ungreased baking sheets.
• Bake for about 20 minutes, or until lightly browned at edges.

SCOTCH SHORTBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.