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Scottish Shortbread Recipe

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This recipe for Scottish Shortbread is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C butter, softened
1 1/2 C sugar
4 1/2 - 5 C flour
3 egg yolks
1 tsp vanilla or almond
Directions:
Directions:
Preheat oven to 325 degrees - (3) 9x13 sheet pans (1/4 sheet pans)with one (1) inch sides. No need to grease.

Cream butter, add sugar and cream until fluffy. Add egg yolks and vanilla and mix well. Add flour a little at a time until you have a smooth dough. Divide dough into thirds. With your hands, pat each thirds into ungreased pans 1/4 inch thick. Using a bench scraper, score to make 20 pieces/squares. BUT don't cut all the way through. This is important because if you don't, they will crumble when you remove them from the oven. With a fork, poke each square a few times. Repeat the same in the other pan. You will not have enough dough to fill the 3rd pan. This doesn't matter just pat what you have.

Bake for 22-25 minutes. Remove from oven and immediately cut the shortbread again following the scored lines you put in before baking. Let cool completely before removing from pans. Store in a tin can or a good sealed container.
Number Of Servings:
Number Of Servings:
50 pieces
Personal Notes:
Personal Notes:
These taste like Lorna Doone or Walker shortbread! They will keep for 3 months in an airtight container. Fairly simple to make.

 

 

 

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