Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba

Scottish Shortbread

butter, softened

brown sugar

all-purpose flour

Tastes wonderful.  Topped a few as experiment, with cinnamon sugar like snickerdoodles.   Great.

At what point in the process do you refrigerate?  After rolling and before cutting? Before rolling?  Thanks

I have always used another recipe. I was never quite happy with it. Decided on this one. There amazing. This is going to be the recipe I use from here in out. Thanks for sharing.

Close, but not my Scottish grandmother’s recipe.  I can’t imagine it with brown sugar. I’ve only ever used white and baked it in a pan then cut into bars.

Excellent! Can&#039;t get enough of these!!

I’ve made shortbread every year for a long time, and this year wanted to try a different recipe. It is a delicious cookie, but next time I’d use white sugar instead of brown. It has a less appealing dark color, and the flavor is a little different than what I normally think of as shortbread. Still a delicious, buttery cookie, and one I won’t have trouble eating. :)

First time I made these cookies, absolutely delicious!  Gave some to the neighbors and they raved about them.  This is my go to recipe, easy to make and wonderful with a cup of tea!!

I tried this recipe out and fell in love I did. The shortbread is not complicated to assemble, The finish product is buttery sweet piece of heaven. Crispy and light.

scottish shortbread

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web