SCOTTISH SHORTBREAD COOKIES!
This recipe has been in my husband's family for over 100 years. My sweet mother-in-law shared this with me. I will always cherish and treasure the many wonderful recipes she left behind.The secret is in the type of sugar used. Enjoy... as I have. I love to dip these on one end with melted chocolate w/paraffin or a very light...
Provided by Charlene McGough
Categories Cookies
Time 2h
Number Of Ingredients 3
Steps:
- 1. Cream sugar (sifted) and butter (softened) with mixer (Kitchen-aid mixers are nice for this recipe).
- 2. Option 1: Using your hands, work flour into mixture, one cup at a time, work in well..Option 2: (or can use Kitchen-aid mixer with paddle attachment).Beat until mixed well and forms a ball.
- 3. Roll out to 1/2" thickness (I sprinkle powdered sugar on counter instead of flour) and cut into desired shapes (I used crescent moon and half-moon shapes here)
- 4. Put on cookie sheets, (may put close together -1" apart as they do not rise - and bake in a PREHEATED 275 degree oven for about 1 hour. The shortbread should be a pale gold color. Keep a close eye on it and don't let it get too brown.
- 5. Remove onto wax paper or parchment paper to cool. Using a fine-mesh strainer/sifter, if desired, you can dust a fine amount of confectioner's sugar over shortbread. Also, while warm, I sometimes sprinkle food-edible glitter on top, as shown in photo above. This gives it an added sparkle, which is nice for holidays or special occasions. These are great with coffee or tea and have a light buttery taste. The secret is in the confectioner's sugar instead of granulated sugar. Enjoy!! ~
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Charlotte Politte
[email protected]These shortbread cookies are delicious! I love the way the sugar crystals sparkle on top. They're perfect for any occasion.
Ahmed Prince
[email protected]I've made these cookies several times and they're always a hit. They're the perfect balance of sweet and salty.
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[email protected]These cookies are easy to make and always turn out great. I love that I can use any type of jam or jelly to fill them.
Gary Young
[email protected]Not a fan. The cookies were too dry and crumbly for my taste. I also found the flavor to be a bit bland.
saeed faraz
[email protected]OMG! These cookies are heaven! The shortbread crust is so buttery and flaky, and the jam filling is tart and sweet. I can't stop eating them!
Sikndar Ali
[email protected]Just made these cookies and they are delicious! The dough was easy to work with and the cookies turned out perfectly golden brown. I'll definitely be making these again soon.
Khan Sahib
[email protected]These shortbread cookies were a huge hit at my holiday party! Everyone loved the buttery, crumbly texture and the hint of salt. I'll definitely be making these again.