"My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!"
These 3-ingredient Scottish Shortbread Cookies come from an old family recipe that has been passed down for generations, and they're perfect for holiday baking! Best of all, there are no eggs, no leavening agents, and no chilling necessary -- so they're ready to enjoy in less than one hour. Rich and buttery, but not too sweet, the simple treats are delicious alongside a mug of hot cocoa or a cup of coffee. Decorate Christmas shortbread cookies with icing and sprinkles for a festive touch!
Method for Scottish Shortbread III
- 1Preheat oven to 350 degrees F (180 degrees C).
- 2Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
- 3Press 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.
- 4Bake 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.
- 1 pound unsalted butter
- 5 cups all-purpose flour
- 1 cup white sugar