Best Scottish Shortbread Cookies
It’s the Christmas season (of course if you’re a retailer the season seemed to start July 5th) and all thoughts turn to cooking and more importantly cookies. We gave up years ago with the cookie press and cutouts just way too much work. We’ve managed to narrow the selection down to our Best Scottish Shortbread and peanut butter cookies. Our shortbread has been a favorite for many many years, we are already getting people asking when they can expect them !
It’s not a totally traditional recipe, but has been handed down to us by my late step grandmother, we just call them Sarah’s Shortbread cookies, and in our estimation they are absolutely the best. They are also fairly fool proof and very easy to make.
Ingredients for Best Scottish Shortbread
- 4 sticks of butter (1 lb. )softened
- 1 cup of granulated sugar
- 1 egg yolk
- 2 tsp vanilla
- 4 cups all purpose flour
Directions for Best Scottish Shortbread
Pre heat oven to 305°
In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
Add the yolk and vanilla and continue to mix until completely incorporated.
Slowly add the flour and mix until all combined.
You can take teaspoonfuls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.
Place into the preheated oven and bake for 28- 30 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don’t worry they won’t last that long. This recipe yields about 75+ cookies.
If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.
Here are a few items to help make this recipe:
Nordic Ware Naturals Bakers Half Sheet
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Stainless Steel 3/8 Oz. Disher/Portioner (Size 100)
It’s yule time, and I’m very busy taking ornaments off the tree and sniffing out all the gifts, a couple smell like they have my name on them! , but I certainly take a break when the Shortbread comes out of the oven. It is the king of biscuits!!!! so 5 paws
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- 4 sticks of butter (1 lb. )softened
- 1 cup of granulated sugar
- 1 egg yolk
- 2 tsp vanilla
- 4 cups all purpose flour
- Pre heat oven to 305°
- In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
- Add the yolk and vanilla and continue to mix until completley incorporated.
- Slowly add the flour and mix until all combined.
- You can take teaspoon fulls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.
- Place into the preheated oven and bake for 28 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don't worry they won't last that long. This recipe yields about 75+ cookies.
- If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.
