A Classic Scottish Shortbread for your Holiday Cookie Tray

A Classic Scottish Shortbread for your Holiday Cookie Tray | 31Daily.com

The holiday cookie tray isn’t complete without a Classic Scottish Shortbread cookie.

A simple and even “humble” biscuit can be the purest form of classic sweetness. Classic Scottish Shortbread is a staple in our home during the holidays. It’s always on the top of my teenage son’s Christmas cookie wish list.




Once considered a festive treat at Christmas, the Scots now love their shortbread year round. “The first shortbread recipe appeared in a Scottish cookbook dated 1736; early formulas called for yeast, but by 1850 most were utilizing only butter, flour, and sugar, combined in a ratio bakers still use.”

Mildly sweet, melt-in-your-mouth flaky, easy to make, improves as it ages — a welcome accompaniment to any cookie tray, but for me, it’s absolutely perfect with a cup of tea.

If you love shortbread as much as we do… you’re in good company. Queen Victoria also loved shortbread and is said to have preferred it seasoned with salt.

RELATED: More 31Daily Christmas Recipes and More →

Classic Scottish Shortbread

A Classic Scottish Shortbread for your Holiday Cookie Tray | 31Daily.com

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A Classic Scottish Shortbread

A Classic Scottish Shortbread for your Holiday Cookie Tray | 31Daily.com

Mildly sweet, melt-in-your-mouth flaky, easy to make, improves as it ages — a welcome accompaniment to any cookie tray, but for me, it’s absolutely perfect with a cup of tea.

  • Author: Stephanie Wilson

Ingredients

  • 1-1/3 cup butter (2 sticks plus 6 tablespoons), softened
  • 1 cup sugar (superfine is best but granulated works too)
  • 1 teaspoon vanilla
  • 3/4 teaspoon salt
  • 3-1/3 cup all-purpose flour

Instructions

Prepare baking pan. I make these in several ways. They are perfect in a 13″ x 9″ baking pan and cut into fingers or spread into molds. I have a snowflake mold I use every time it snows. I also love to shape them into petticoat tails, which are rounded discs with crimped or lined edges. But any way you shape them, they are a treat everyone will love.

Preheat the oven to 275°F and prepare baking pan.

Cream butter in a stand mixer until it is light and fluffy — about 3 minutes. Add sugar and continue to cream until the sugar is completely incorporated. Add salt and vanilla and stir to combine.

Add the flour to the butter mixture and the dough comes together and is just combined.

Press dough into prepared pan, mold, or shape on a baking sheet.

9×13-inch Pan:

If you are using a 9×13-inch pan, score the dough lengthwise into 9 strips and then cut crosswise into 3-inch strips. Use the tins of a fork to create a perforated pattern. Sprinkle with sanding sugar if desired.

Sheet Pan:

If you’re shaping the shortbread into discs, divide the dough in half. Shape into a circular disc, smooth the top and round the edges. And then either crimp the edges with your fingers or score them with a sharp knife.

Bake:

Bake shortbread in a 275° oven for 70 – 85 minutes or until evenly pale golden. Cool completely. Use a serrated knife to cut.

Notes

Shape the shortbread cookie dough directly on a parchment lined baking sheet so the dough won’t need to be moved twice.

Also, handle the dough as little as possible to achieve the flakiest cookies.




A Classic Scottish Shortbread for your Holiday Cookie Tray | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

2 thoughts on “A Classic Scottish Shortbread for your Holiday Cookie Tray

  1. M J

    What temperature do you cook the shortbread at?

    1. I bake it in a cool oven for a longer period of time to achieve that flaky texture we love! Bake in a preheated 275-degree oven for 70 – 85 minutes or until it is pale golden.

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