SCOTTISH COOKIES RECIPES

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SCOTTISH SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT



Scottish Shortbread Cookies Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 dozen.

Number Of Ingredients 3

4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed

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, FatContent 16g fat (10g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 157mg sodium, CarbohydrateContent 24g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SCOTTISH SHORTBREAD RECIPE: HOW TO MAKE IT



Scottish Shortbread Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

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. , On a sheet of parchment paper, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight. , Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Nutrition Facts : Calories 123 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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