Recipe For Scotch Shortbread Cookies

3Ingredient Scottish Shortbread Cookies The Seasoned Mom

WEBNov 25, 2021 · Roll dough to about ¼-inch thickness on a lightly floured surface. Cut into desired shapes, and then transfer to a …

1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
2. Place all ingredients in a large bowl. Mix with an electric mixer until completely combined and dough forms.
3. Roll out dough on a floured surface (to about ¼-inch thickness, or slightly thicker).
4. Use cookie cutters, biscuit cutters, or a pizza slicer to cut out shapes. Place shapes on prepared baking sheets. Pierce with a fork.

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Traditional Scottish Shortbread The Daring Gourmet

WEBMar 10, 2019 · Preheat the oven to 350 degrees F. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and …

1. Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
2. Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
3. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.

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