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Reviews of Scotch Shortbread

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6-15 of 47 reviews   << Previous - Next >>

  A cookie baker  Dec 10, 2013
Would make this again.
I completely disagree with Debbie in Grand Island that Scottish shortbread "requires" rice flour. Rice flour is NOT a traditional ingredient in Scottish recipe as historically it was not available to residents of that area. It is a very recent inclusion and as such, is not the TRADITIONAL Scottish shortbread recipe. If you want the real thing, leave it out! This recipe is fantastic and AUTHENTIC as-is! 5 stars

  Debbie in Grand Island  Dec 8, 2013
Would not make this again.
Scottish Shortbread requires a bit of rice flour to keep the grainy melty goodness. 1 star

  Cookie Queen in Southern Illinois  Dec 4, 2013
Would make this again.
1My family loved it! 5 stars

   Sep 19, 2013
Would make this again.
Please call it SCOTTISH shortbread - Scotch is a drink!! =D

Lil' pet peeve of all us
of Scottish descent.
3 stars

  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

  Peg in Sterling Heights, MI  Dec 13, 2009
Would make this again.
This is a great recipe but it took longer than one hour to bake. I took them out of the oven after the hour but when I went to remove them from the pan they were not even close to being done. After cooling them, I had to put them back in for another 15 min. Next time I will bake them at 300 degrees instead of 275 degrees. 5 stars

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