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Scottish Shortbread


Submitted by Betsy Pitney of Cape Coral, FL, who says: "This is a truly 'traditional' Scottish Shortbread, passed down to me by my grandmother, Janet McKechnie from Edinburgh. It is so simple, yet so tasty. This recipe is generations old and still a family favorite for each Christmas."

1 pound butter softened to room temperature
1 cup granulated sugar
4 cups all-purpose flour

Preheat oven to 350 F. Beat butter in a large bowl until smooth. Beat in sugar until well blended. Add flour, one cup at a time. A wooden spoon works best but the final (4th) cup you may need to incorporate by hand mixing. Dough will be very stiff. Spread batter into a 9 x 13" baking pan, pressing down evenly to all edges. Using the tines of a fork, go around the edges pressing tines against the edge, then with tines, prick multiple scattered vent holes throughout dough.

Bake at for 45 to 60 minutes until golden brown. Upon removal from oven, immediately cut into small 2" pieces but leave in pan to continue to cool. Store in cookie tin.

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Reviews of Scottish Shortbread:

6-15 of 23 reviews   Next >>

  A cookie baker  Dec 10, 2009
Would not make this again.
i thought it was ok but was not completely fond of it.... 5 stars

  Manitoban in Winnipeg, Manitoba  Nov 5, 2009
Would make this again.
This is one of the best scottish shortbread recipes I've tried. I always made the Canada Cornstarch recipe because it was easy, but I knew it was not a traditional shortbread. I was very happy to find this recipe and it's a big hit in our household. To the one person who did give a bad review...you are not mixing your dough long enough. It will appear dry at first, but you need to keep at it. Either that or you are not measuring out the ingredients properly. This is an easy recipe that turned out just fine for us. I also did what McKechnie suggested which was to lower the temp. a little bit and cook longer. I totally recommend this recipe. 5 stars

  Karin in Florida, East Coast  Sep 14, 2009
Would make this again.
This is an authentic Shrotbread Recipe. My 86 y/o Grandma is from near Endibrugh. She is a Quig and married to a Mclaren. She makes shortbread exactly the same way with the exception that she kneads all the ingredients and shapes into about 6 to 8inch rounds bakes it a 300 for 35min and 275 for 35 min then sometimes lets sit in a warm oven for a little while. She also uses extra fine white sugar. 5 stars

  Thordis in NC  Dec 21, 2008
Would make this again.
My family loved these cookies! My mother's family is from Scotland and she thought the cookies were so good she went off of her cardiac diet to enjoy a few of these! 5 stars

  Lisa in Schenectady, NY  Dec 18, 2008
Would make this again.
My husband is part Scottish and had homemade shortbread every year at Christmas time. I've tried many recipes but this is, by far, the best. I've made it for the last three Christmases as it had become a family tradition! Thanks so much for the recipe. 5 stars

  A cookie baker in Mobile, AL  Dec 16, 2008
Would make this again.
Was in Scotland last summer and had tea from Midlothian to the Kingdom of Fife to the Highlands. Shortbread, scones, pancakes (not the kind you think of), etc were a fixture. This recipe brings back memories from Kind Kittock's Kitchen (Award winning tea room in Falkland). We were there on a day that shortbread was available. Thank you so much for this recipe as it is the closest in taste that I have found and my husband just closed his eyes and smiled. Sending to my family at Christmas if I can hide enough from him! 5 stars

  wallace in USA in delaware  Jul 29, 2008
Would make this again.
My family recipe (a traditional Scottish recipe)passed down to me calls for granuated sugar.Not powdered sugar.Sadly I lost the recipe and could not remeber the measurements.This one is close to my aunt's recipe and made good shortbread. 5 stars

   Jul 10, 2008
Would not make this again.
Rather plain and not anyway near the best I ever had, too "dry" to start and then turns into something like hardtack, does not keep well even in a sealed tin.....and I tried it at both the 350 and 325 degrees - the latter was a little better but would never give this as a gift. 1 star

  McKechnie in Scotland  Feb 20, 2008
Would make this again.
Since this recipe came from a McKechnie which means they come from the Clan MacDonald- I can assure you, this recipe is correct..the only thing that our family(also McKechnie's) (also from the Clan MacDonald) is to bake it at a much lower temperature and bake it for 1 hour. Cheers 5 stars

  A cookie baker in UK  Feb 20, 2008
Would make this again.
This recipe is perfect. Scottish shortbread is NOT made with powdered sugar although I have definitely seen it made with granulated (extra finely granulated)and some powdered sugar - personal preference on the texture, that's all. 5 stars

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