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Scotch Shortbread
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4.8 stars stars based on 38 reviews - 96% would make this again
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1 cup granulated sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar, for garnish
Pre-heat oven to 275 F. Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with the additional 1/4 cup sugar. Bake for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.
Note: Kindly contributed by Beth
Reviews of Scotch Shortbread:
1-5 of 38 reviews Next >>
A cookie baker Dec 19, 2011
Would make this again.
I can highly recommend this recipe. It is easy and tastes great every time. I first tried this a few years agon, and am now making it every year, as a new family favorite. 5 stars
A cookie baker in Nigeria Dec 6, 2011
Would make this again.
I loved the shortbread. Very great. My kids were delighted by it. Thanks 5 stars
Kelly in Westchester County, NY Dec 20, 2010
Would make this again.
Great recipe. This was my first try at making shortbread - I'd always been intimidated by the idea of making it. Very easy and my family loves it. In fact, I'm using the recipe again right now. 5 stars
Joyce in Southeast Georgia USA Jan 8, 2010
Would make this again.
Awesome recipe! Melts in your mouth!!
Highly recommend! 5 stars
Jacques in Montreal, Quebec Dec 16, 2009
Would make this again.
Good recipe, but it takes a lot longer than 1 hour to cook at 275F, in my experience. This is the second year I've done these and I'm now at about 18 minutes past the hour and they still haven't turned pale golden brown, and my oven is at 275F according to my oven thermometre and the oven setting. Next year I'll try the cookies at 300F. 5 stars
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