Scotch Bread Cookie Recipes

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.

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.

SCOTTISH SHORTBREAD

Steps:

• Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
• Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
• Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
• To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

EASY SCOTTISH SHORTBREAD

Steps:

• In a small mixing bowl, cream butter and sugar. Gradually add flour and mix well. (Dough will be crumbly). Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut out with a floured 1-in. diamond-shaped cookie cutter; place 1 in. apart on ungreased baking sheets. Prick each cookie with a fork. Reroll scraps if desired. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.,

SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
• Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
• Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SCOTTISH SHORTBREAD IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
• 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.
• Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

BUTTERSCOTCH SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.