SCOTTISH SHORTBREAD COOKIE RECIPE RECIPES
SCOTTISH SHORTBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
SCOTTISH SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
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
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.
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TRUE SCOTTISH SHORTBREAD RECIPE - FOOD.COM
When I was a young kid one or other of us in turn occasionally used to be allowed to wreak havoc in the kitchen. I used to make the most mess - but the best cakes! This is a recipe I asked for from the elderly Scottish pastry cook who used to live opposite. She even had me bake it one time in HER kitchen - none of my siblings were so privileged - boy was I was smug about that! She used to bring over some of the most amazing goodies! I have searched and baked and bought, but never found a shortbread recipe that was anything like as good as this. Fortunately my mum found a 'new' copy of her much-spattered cookbook and she gave me her old one which had this recipe manually type-written and stuck into it. Nobody, but nobody!, bakes better shortbread than I occasionally treat myself to (I DO share some of it!) when I bake using this recipe!!! Do try this one - it's just the ultimate! :) Despite the Scots preference for slightly warmed shortbread I strongly urge you to wait until it's fully cold before devouring - not refrigerated cold, but ideally no warmer (or cooler really) than a cool room temperature. The instructions call for some care in the preparation but as I'm passing on the tips as they were given to me when I was between 8 to 10 years old, I'll pass them on to you rather than leave them out. - She felt they were important for best results, and the resulting shortbread proves she knew what she was talking about! The recipe is very simple and robust enough that a child can make it well, but the best results will come from taking extra special care. This recipe doesn't double well either, sadly. Do especially keep that mixture cool and do it by hand not machine – it’s only a few minutes of fussing about after all!
Sorry to those without a set of kitchen scales, recipes in Europe are almost entirely written by weight.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 62.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 62.7 per serving
- Do enjoy and best wishes from England - and Scotland!
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SHORTBREAD COOKIES RECIPE - EPICURIOUS
An easy Shortbread Cookies recipe
From epicurious.com
Reviews 5
From epicurious.com
Reviews 5
- Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.
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Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
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SHORTBREAD COOKIES RECIPE - EPICURIOUS
An easy Shortbread Cookies recipe
From epicurious.com
Reviews 5
From epicurious.com
Reviews 5
- Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.
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SHORTBREAD, 10 WAYS RECIPE - NYT COOKING
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
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