Description
Scottish shortbread cookies embody rich, buttery tradition from the highlands. Crisp, golden edges and melt-in-mouth texture invite you to savor a simple yet luxurious heritage treat.
Ingredients
Scale
Primary Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened (preferably European-style)
- ½ cup (100 grams) sugar
Flavor and Seasoning Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon Diamond Crystal kosher salt
Instructions
- Cream softened butter, sugar, vanilla, and salt in a mixer until the mixture transforms into a pale, velvety consistency, ensuring ingredients blend smoothly and develop a light, airy texture.
- Gradually incorporate flour into the butter mixture, mixing on low speed until a cohesive, sturdy dough forms, using a spatula to scrape down bowl sides and ensure complete integration.
- Transfer dough onto plastic wrap, shaping into either a flat disk (for cut-out cookies) or a cylindrical log (for slice-and-bake style), then refrigerate to firm the texture and enhance flavor melding.
- Prepare baking sheets by lining with parchment paper and positioning oven racks in lower and upper thirds, preheating to 350°F for consistent, even baking.
- For cut-out cookies, dust work surface generously with flour, gently roll dough to 1/4 to 1/2 inch thickness, using gentle pressure to maintain dough integrity, then precisely cut shapes using a round cookie cutter.
- For slice-and-bake variation, use a sharp knife to create uniform cookie slices, maintaining consistent 1/4 to 1/2 inch thickness across the batch.
- Arrange cookie pieces on prepared sheets, spacing them approximately one inch apart to allow proper spreading and ensure even browning during baking.
- Bake cookies until edges and bottoms develop a delicate golden hue, rotating pans midway through cooking process to guarantee uniform coloration and texture.
- Remove cookies from oven when surfaces appear matte and feel dry, allowing initial cooling directly on baking sheets for ten minutes before transferring to wire rack for complete cooling.
- Serve shortbread cookies at room temperature, perfect for accompanying afternoon tea or enjoying as a standalone delectable treat.
Notes
- Butter Quality Matters: Use high-quality, unsalted butter at room temperature for the richest, most authentic shortbread flavor and perfect texture.
- Chill Dough Crucial: Refrigerating the dough is non-negotiable, as it prevents spreading and helps cookies maintain their crisp, delicate shape during baking.
- Flour Handling Tip: Avoid overworking the dough when mixing flour to keep shortbread tender and prevent developing tough gluten strands.
- Precision in Thickness: Roll cookies to a consistent 1/4 to 1/2 inch thickness to ensure even baking and that signature melt-in-your-mouth shortbread experience.
- Gentle Cooling Process: Let cookies rest on the baking sheet for 10 minutes before transferring to prevent breaking, as they’re delicate when first removed from the oven.
- Storage Secret: Store completely cooled shortbread in an airtight container at room temperature for up to a week to maintain their crisp, buttery texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 24
- Calories: 138
- Sugar: 4.2g
- Sodium: 0.1mg
- Fat: 9.3g
- Saturated Fat: 5.7g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 12.2g
- Fiber: 0.4g
- Protein: 1.5g
- Cholesterol: 27mg