Prepare to embark on a delectable journey through the rich culinary traditions of Scotland with these irresistible Scotch Shortbread Cookies! Imagine a cookie so buttery and delicate that it practically dissolves on your tongue, leaving behind a whisper of sweet, rich flavor that will transport you straight to the misty highlands. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe will help you create bakery-worthy shortbread that will have your family and friends begging for more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Scottish
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Remove butter from refrigerator and let it soften at room temperature for about 30 minutes. Softened butter should be cool but pliable.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add powdered sugar to the butter, mixing on low speed until fully incorporated and the mixture becomes light and fluffy.
- Sift together the all-purpose flour and salt in a separate bowl to ensure even distribution and remove any lumps.
- Slowly add the flour mixture to the butter-sugar mixture, mixing at low speed until just combined. Do not overmix.
- Transfer the dough onto a lightly floured surface and gently knead a few times to ensure the dough is uniform.
- Roll out the dough to approximately 1/4 inch thickness using a rolling pin. Use additional flour to prevent sticking.
- Cut the dough into rectangular or square shapes using a sharp knife or cookie cutter. Carefully transfer cookies to prepared baking sheets.
- Optional: Use a fork to create decorative patterns on the surface of each cookie.
- Bake in the preheated oven for 25-30 minutes, or until the edges are very lightly golden but the cookies remain pale.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled shortbread cookies in an airtight container at room temperature for up to one week.
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted. The right consistency is crucial for achieving that signature crumbly texture.
- Don't Overwork the Dough: Mix just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Precision Matters: Use a ruler or measuring guide when rolling out your dough to ensure uniform thickness and even baking.
- Cooling is Crucial: Allow cookies to cool completely on a wire rack to develop their signature crisp texture.
- Storage Hack: Store in an airtight container with a piece of bread to help maintain moisture and freshness.
- Flavor Variations: Feel free to experiment by adding a touch of vanilla extract or replacing a small amount of flour with ground almonds for extra depth.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
