Christmas Cookies: Scottish Shortbread

Stella loves when we do the cut out sugar cookies with icing and decorating. Me, not so much – it is a lot of work.  Sugar cookies only happen every other year and this year was an off year.  Instead of sugar cookies I decided on Scottish shortbread.  It is so easy to make and the buttery, crunch of biting into a piece of shortbread – absolutely divine! Dunked into tea – WOW!

Scottish Shortbread

Short served


1 pound of butter, room temperature (preferably organic)
1 cup of sugar (preferably organic)
4 cups of flour (I used a combination of organic white and organic spelt)

1. Preheat oven to 350 degrees.

2. Cut the butter and place in a glass bowl. With a mixer, whip until creamy.

Short butter creamed

3. Add the sugar to the butter and combine until well blended.

Short sugar added

4. Add the flour to the butter mixture, 1 cup at a time.  By the 3rd cup you may have to mix with a wooden spoon and possibly by the 4th cup you may have to mix with your hands.

Short flour added

5. Scoop the dough into a 9×13 glass baking or ceramic baking dish.

Short in pan

6. Spread out evenly in the pan.  With a fork go around the edges of the dough and “scallop”.  With the tines of the fork prick all over the dough, these are the vent holes.

Short ready for oven

7. Bake for 45 – 60 minutes.  You want the shortbread to be a golden brown color.

Short out of oven

8. Take out of oven and cut immediately into 2′ pieces (or larger), but then allow to cool completely in the baking dish.

Store in an airtight container in the refrigerator.  The coldness enhances the flavor of the shortbread.

Indulge and have a piece or two!

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2 Responses to Christmas Cookies: Scottish Shortbread

  1. Jo says:

    I have never made these but maybe I need to…..the best ingredients and they look delicious and easy isn’t the work for it!

  2. Candace says:

    I love shortbread and love this recipe. Nice writing here. : )

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