Scottish Shortbread Recipe

48 servings
Prep: 15 min. Bake: 20 min./batch + cooling


  • 2 cups butter, softened
  • 1 cup packed brown sugar
  • 4 to 4-1/2 cups all-purpose flour


Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
Roll to 1/2-in. thickness. Cut into 3x1 in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned 20-25 minutes. Cool. Yield: about 4 dozen.
Originally published as Scottish Shortbread in Country Woman July/August 1995, p29

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