Scottish Shortbread Cookies

Contributed By: Terry Borden


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, 5-7 minutes. 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.
On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.
Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20 to 25 minutes. Transfer to wire racks to cool completely.

Helpful Hints:

Total Time Prep: 15 min. + chilling Bake: 20 min./batch + cooling
Makes 4 dozen
I entered this treat at our local fair, it won a red ribbon.

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