SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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.
REAL SCOTTISH SHORTBREAD
This is my Scottish grandmother's recipe. It melts in your mouth rather than be hard and crunchy like the North American version.
Provided by KitchenKelly
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Sift cornstarch, sugar and flour together.
- Blend in butter until combined and then use hands to knead into a soft dough.
- Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
- Cool completely in pan and cut into squares.
- Store in an airtight container.
EASY SCOTTISH SHORTBREAD
These traditional butter cookies require only three ingredients. They're so yummy, you won't be able to stop at just one! -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 3
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.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SCOTTISH SHORTBREAD
The real thing. I'm a part French, Canadian born girl. I married a Scottish guy. I made this recipe BEFORE I met him!! But if I serve it to my MIL, she just loves it! There is also a "Royal Shortbread" that I make and I will post it another time. It's the same thing with carmel sauce on top then drizzled with melted chocolate. (I think I might go make some now......) There are many ways to make these cookies. The direction I will put down will be the easiest, but you can also roll out the dough and make shapes with cookie cutters, or if you have a terra cotta shortbread pan, the dough can be pressed into that. (These might be available at any kitchen store, not sure, I got mine as a gift. Thanks MIL!!)
Provided by C and Ds Mommy
Categories Dessert
Time 1h15m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients together until just blended.
- Line a 9" X 9" baking pan with foil. Spray lightly with non-stick spray.
- Press dough into pan.
- Poke with a fork or drag fork across the top to make a pattern.
- Bake for 35-40 minutes. Remove BEFORE cookie gets browned. It will continue to cook a bit after removal.
- Carefully remove from the pan by lifting the foil right out of the pan.
- On a flat surface, cut the cookie into small bites sized pieces while it is still hot. If you wait too long, the cookie will only crumble.
Nutrition Facts : Calories 110.9, Fat 7.5, SaturatedFat 4.7, Cholesterol 19.5, Sodium 59.8, Carbohydrate 10.1, Fiber 0.3, Sugar 2.4, Protein 1.1
SCOTTISH SHORTBREAD COOKIES
This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. -Marlene Hellickson, Big Bear City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 244 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SCOTTISH SHORTBREAD
This recipe was the signature sweet treat of a neighbor, who has sadly passed on now. But we think of her every time we make this recipe! They are delicious, light bites, perfect for tea parties or other get-togethers. The yield is an approximation - I tend to cut them larger without paying attention, because they are so darn delicious!
Provided by Starrynews
Categories Dessert
Time 1h
Yield 50-60 squares
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Grease a 9x9" or 7x11" baking pan.
- Combine flour, sugar, and cornstarch, mixing well.
- Slowly stir flour mixture into the melted butter, until well combined.
- Gently press dough into pan with knuckles.
- Bake for 45 minutes, or until golden brown and cooked through.
- Immediately cut into 1" squares and sprinkle with remaining sugar.
- Allow shortbread to cool before removing from pan.
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