Scottish Shortbread

Submitted by Betsy Pitney of Cape Coral, FL, who says: "This is a truly 'traditional' Scottish Shortbread, passed down to me by my grandmother, Janet McKechnie from Edinburgh. It is so simple, yet so tasty. This recipe is generations old and still a family favorite for each Christmas."

1 pound butter – softened to room temperature
1 cup granulated sugar
4 cups all-purpose flour

Preheat oven to 350 F. Beat butter in a large bowl until smooth. Beat in sugar until well blended. Add flour, one cup at a time. A wooden spoon works best but the final (4th) cup you may need to incorporate by hand mixing. Dough will be very stiff. Spread batter into a 9 x 13" baking pan, pressing down evenly to all edges. Using the tines of a fork, go around the edges pressing tines against the edge, then with tines, prick multiple scattered vent holes throughout dough.

Bake at for 45 to 60 minutes until golden brown. Upon removal from oven, immediately cut into small 2" pieces but leave in pan to continue to cool. Store in cookie tin.

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Reviews of Scottish Shortbread:

1-5 of 20 reviews   Next >>

  Amanda in Clifton Park,, NY  Dec 23, 2009
Would make this again.
This is delicious! But don't be fooled by the "bread" part of shortbread; it's not supposed to be soft; shortbread is a hard but cakey cookie that is meant to keep for a while. If you like soft cookies, this isn't the recipe for you. But as far as shortbread goes, this is the best I've ever made, and it's about as easy a recipe as you're likely to find! Always a huge favorite with family and friends, it's becoming a tradition when I bake for the holidays. Thanks so much for sharing this one! five stars

  Haggis in Scottland  Dec 16, 2009
Would make this again.
I LOVEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
HAGGISSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS five stars

  A cookie baker  Dec 10, 2009
Would not make this again.
i thought it was ok but was not completely fond of it.... five stars

  Manitoban in Winnipeg, Manitoba  Nov 5, 2009
Would make this again.
This is one of the best scottish shortbread recipes I've tried. I always made the Canada Cornstarch recipe because it was easy, but I knew it was not a traditional shortbread. I was very happy to find this recipe and it's a big hit in our household. To the one person who did give a bad review...you are not mixing your dough long enough. It will appear dry at first, but you need to keep at it. Either that or you are not measuring out the ingredients properly. This is an easy recipe that turned out just fine for us. I also did what McKechnie suggested which was to lower the temp. a little bit and cook longer. I totally recommend this recipe. five stars

  Karin in Florida, East Coast  Sep 14, 2009
Would make this again.
This is an authentic Shrotbread Recipe. My 86 y/o Grandma is from near Endibrugh. She is a Quig and married to a Mclaren. She makes shortbread exactly the same way with the exception that she kneads all the ingredients and shapes into about 6 to 8inch rounds bakes it a 300 for 35min and 275 for 35 min then sometimes lets sit in a warm oven for a little while. She also uses extra fine white sugar. five stars

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