Holiday Baking: Original Scottish Shortbread Cookie recipe by Esther Brody

Holiday baking inspiration excepted from Esther Brody’s new book, 250 Best Cookie Recipes

Ingredients

1 cup softened butter 250 mL

3⁄4 cup granulated or fruit sugar 175 mL

21⁄2 cups sifted all-purpose flour 625 mL

Original Scottish Shortbread Cookie Variations

Honey Shortbread Cookies

Reduce sugar to 1⁄2 cup (125 mL). After beating butter and sugar, add 1⁄4 cup (50 mL) liquid honey.

Butterscotch Shortbread Cookies

Use 1 cup (250 mL) firmly packed brown sugar in place of granulated sugar.

Method

Preheat oven to 300°F (150°C) Ungreased cookie sheet
Cookie cutter

1. In a bowl, beat butter and sugar until smooth. Gradually add flour, mixing thoroughly after each addition. Knead lightly. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.

2. On a lightly floured surface, roll out dough to about 1⁄2-inch (1-cm) thickness. Using a cookie cutter or a glass dipped in flour, cut into desired shapes and place on cookie sheet.

Bake in preheated oven for 20 to 25 minutes or until golden brown. Immediately transfer to wire racks to cool.

Makes about 3 dozen

Excerpted from 250 Best Cookie Recipes by Esther Brody. Text copyright © 2001, 2013 Esther Brody. Photographs copyright © 2001, 2013 Robert Rose Inc. Arranged by special permission of the Publisher Robert Rose Inc. robertrose.ca. Available where books are sold.

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