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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:

1-5 of 24 reviews   Next >>

  bobbie in aberdeen scotland  Dec 16, 2014
Would make this again.
bless scotland, land of my birth, for sharing the always delicious shortbread with the world.
"Happy Hogany"......Happy New Year!
5 stars

  Tammy in Ottawa, Ontario, Canada  Dec 4, 2012
Would make this again.
My grandmother gave me the exact same recipe about 20 years ago! I haven't used any other recipe since.

I cut the recipe in half and bake the shortbread in pie plates. I sprinkle a little granular sugar on top for decoration before placing the plate in the oven. I cut each plate into 12's about 5 minutes after they come out of the oven.
5 stars

  ArtisticMom247 in Jamestown, NY  Dec 20, 2010
Would make this again.
Thank God I live on a farm and make my own butter!!! Found this a little over a month ago and the house has not gone more than 2 days without it!!! Fantstic and easy to make. Key I think is the butter has to be room temp to the core, measure flour carefully, and watch it while baking the last 30 min or so. I thank Betsy for this and so does my daughter! :) 5 stars

  A cookie baker in Schenectady, NY  Dec 6, 2010
Would make this again.
My husband's mother was Scottish and I've looked for years for the best shortbread recipe. This is it! When he tasted it he said it was just like his grandmother's. Thanks so much for sharing. Happy Holidays. Lisa 5 stars

  Amanda in Clifton Park,, NY  Dec 23, 2009
Would make this again.
This is delicious! But don't be fooled by the "bread" part of shortbread; it's not supposed to be soft; shortbread is a hard but cakey cookie that is meant to keep for a while. If you like soft cookies, this isn't the recipe for you. But as far as shortbread goes, this is the best I've ever made, and it's about as easy a recipe as you're likely to find! Always a huge favorite with family and friends, it's becoming a tradition when I bake for the holidays. Thanks so much for sharing this one! 5 stars

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