Monday, December 22, 2008

Scottish Shortbread

This wonderful, simple recipe comes from a good friend of mine. She got it from a friend who got it in Scotland. It is easy and yields a rich buttery little cookie.
All it needs is a little sprinkle of sanding sugar...if that. I used a tiny one and a quarter inch star cutter and a sprinkle of sanding sugar when they came from the oven.
A two bite piece of buttery heaven with a cup of tea.

Here is the recipe which comes from my friend Becky/chefbeck...
Thank you Becky for another wonderful recipe!

Scottish Shortbread
2 cups flour
2 T. cornstarch
Pinch salt
1/2 cup plus 2 T. powdered sugar
2 sticks salted butter, room temp.*
1/2 tsp. vanilla

First, remove 2 T. from the 2 cups of flour and replace with the 2 T. cornstarch. Mix salt with flour/cornstarch. Cream butter, sugar and vanilla. Add dry ingredients and mix until just blended. Form into ball and wrap in plastic. Chill for about 30 minutes to an hour. Preheat oven to 325. Roll dough out on lightly floured surface to about 3/8- to 1/2-inch thickness. Cut out shapes with about 1 1/2-inch cookie cutter. Place on parchment lined cookie sheet and bake about 20 to 25 minutes. Watch carefully, you want them to just barely get color (depending on your oven, you may need a little less or more time). Remove from oven, sprinkle with fine or granulated sugar, let sit for about 10 minutes, and remove to rack to cool.

(recipe can be doubled)
*I did not have salted butter, so I used 3/4 teaspoon kosher salt and they were wonderful! Mine were perfect in exactly 20 minutes.


  1. Those are adorable Linda! Shortbread is one of my favorites.

    I do like Becky's version very much and your little stars make it all that much more irresistible. Perfection!

  2. They are almost gone! The kids came home from school and just kept picking away...I will have to do a double batch!
    L xoxox

  3. Too cute, no wonder they got eaten up!