Get the Recipe: Scottish Shortbread Cookies (slice-n-bake)
Only four simple ingredients are needed for Scottish shortbread cookies! The buttery biscuits are easy to make and perfect for any occasion.
Ingredients
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- ⅔ cup (80 g) confectioners' sugar, sifted
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all purpose flour
Instructions
- In the bowl of a stand mixer (or using a hand mixer), beat butter on medium speed until light and fluffy, about 3 minutes. Add confectioners' sugar, salt and vanilla. Beat until well combined, about 1 minute, and scrape down the sides of the bowl if necessary. With the mixer on low, slowly add the flour. Mix until dough comes together in large clumps.
- Place the dough on a silpat mat and shape into a rectangle 9 inches long and 3 inches wide.
- Cover the dough with plastic wrap and chill for at least 1 hour and up to 48 hours.
- Ten minutes before the dough is done chilling, preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Remove dough from the refrigerator and use a sharp knife or pastry cutter to cut the dough into 1/2-inch thick rectangles. Place cookies 1 inch apart on prepared baking sheet. Use a fork or toothpick to poke holes in the shortbread.
- Bake cookies for 10 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Notes
Salted butter may be used, but keep in mind different brands of butter have different amounts of salt added. On average, about 1/4 teaspoon salt is in each 1/2 cup (1 stick).
Sugar: Confectioners' sugar makes a softer crumb, more tender texture and smoother appearance. For a slightly crisper cookie, substitute with the same amount of caster sugar (superfine granulated sugar).
Freeze dough for up to 3 months. After shaping the dough into a rectangle, wrap it securely in plastic wrap and freeze. Defrost in the refrigerator before cutting the cookie dough and baking.
Serving: 1cookie, Calories: 174kcal, Carbohydrates: 18g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 66mg, Potassium: 22mg, Fiber: 0.5g, Sugar: 5g, Vitamin A: 315IU, Calcium: 6mg, Iron: 1mg