Scottish Shortbread

Scottish Shortbread

Ingredients (5)

  • 1 cup unsalted butter, softened
  • ½ cup light brown sugar
  • 2 cups AP flour
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla paste
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Nutritional Information
  • Calories282
  • Fat18.66g
  • Saturated fat11.7g
  • Trans fat0.74g
  • Carbs26.23g
  • Fiber0.68g
  • Sugar7.14g
  • Protein2.78g
  • Cholesterol48.81mg
  • Sodium99.11mg
  • Nutritional Analysis per serving (10 servings) Powered by

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In Scotland, New Years Eve is called Hogmanay, and this shortbread is always included in the festivities. Since the ingredients in shortbread were once considered expensive, the cookie has long been considered a luxury and reserved for New Years, as well as important celebrations like weddings. Rich with butter (once an expensive ingredient), the cookie is decadent and delicious, even though it comes together with only a few simple pantry staples. To make the cookies, a dough marbled with butter is rolled out and then cut into rounds, triangles, or rectangles. For a decorative touch, the dough is pricked with the tines of a fork for a simple, yet classy, design down the center. I love the unfussy nature of them, but for this recipe I decided to add a bit of salt and vanilla to punch them up.


  1. 1Preheat the oven to 350 degrees.
  2. 2In a large bowl, cream butter with light brown sugar until light and fully combined.
  3. 3Add flour, salt and vanilla paste and mix again until crumbly.
  4. 4Using both hands, begin to press the mixture together to form the dough.
  5. 5Continue kneading until all of the ingredients create a smooth ball.
  6. 6Roll out the ball between two pieces of parchment paper, sprinkled with flour.
  7. 7Create a 9×13 rectangle. And cut out 1 inch strips down the dough.
  8. 8Then, cut 3 inch strips across to create rectangular cookies.
  9. 9Using a fork, press three to four lines of dots down the cookie pieces.
  10. 10Pick up the cookies and place them ½ inch apart on a lined cookie sheet. The cookies do not spread.
  11. 11Bake for 15 minutes, rotating half way to ensure all the cookies cook evenly to a light, golden brown.

Image courtesy of Anna Gass.

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