Shortbread Cookies

Hello Everyone!

Scottish Shortbread Cookies

I was inspired to bake Shortbread Cookies for TWO REASONS

#1. Happier than a Pig in Mud is having a Celebrity Party featuring 

'The Pioneer Woman'

~A Red Letter Day for me~

I want to say these Shortbread Cookies are the most wonderful cookie to make and bake. I love this recipe

#2.  While doing research for my trip to Scotland this summer I found that Shortbread is "the jewel in the crown" of Scottish baking.

Cream Butter and Sugar together.

Sift in Flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (if mixture seems excessively dry, cut in 1 more tablespoon of butter-but only if you really need it.) I didn't need it.

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.  Bake for 20 minutes. Do not allow shortbread to brown, the edges should have the faintest golden tinge.

Check you oven sooner if it runs hot.

Vintage cookie cutter

I poked holes in the cookie with the tines of a fork and dusted the cookies with super-fine sugar.  I think there is a Tea Party brewing.....

Shortbread is a classic Scottish dessert that consists of three basic ingredients: flour, sugar, and butter.  This dessert resulted from medieval biscuit bread, which was twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk.  Eventually, yeast from the original rusk recipe was replaced by butter, which was becoming more of a staple in the British Isles.

Ingredients

2 sticks Plus 2 Tablespoons Salted Butter, Softened

1 cup Sugar

2 cups All-purpose Flour

1 cup (scant) Corn Starch

Prep Time 30 Minutes

Cook Time 20 Minutes

Servings 36 ~Difficulty Easy



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xo

Betty