A classic, rich, and buttery shortbread recipe from Jeree Cunningham, who insists on using only real butter. This versatile dough can be used for pressed/cut-out cookies or baked in the traditional Scottish style as a large, scored round.
Author
Jeree Cunningham
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pound (4 sticks) | Butter (Never Oleo) |
| 5 cups | Flour |
| 1/4 cup | Powdered Sugar |
| 1 tablespoon (Optional) | Rice Flour |
Instructions
- In a large bowl, mix the softened butter and powdered sugar well.
- Gradually blend in the flour (and optional rice flour) with your hands, kneading until a stiff dough forms.
- Choose one of the following methods:
For Individual Cookies (Cookie Press or Cut-Outs)
- Preheat your oven to 350°F.
- Press the dough through a cookie press onto an ungreased cookie sheet. Alternatively, roll the dough out on a lightly floured surface and cut into shapes.
- Bake for 10-12 minutes, or until the edges are a very light golden brown.
For Traditional Scottish Shortbread Round
- Pat the dough into a round, flat disc, about ½-inch thick, resembling a pie crust. Place it in a round pan or on a baking sheet.
- Crimp the edges with your fingers and pierce the surface all over with a fork. Score the dough into wedges.
- Place in the refrigerator to chill for one hour.
- Preheat your oven to 350°F.
- Bake the chilled dough for 25-35 minutes, or until slightly brown.
- While it is still hot from the oven, cut through the scored lines to separate the wedges.
Note
The author is very clear: use real butter, never margarine (“Oleo”). The optional rice flour is a traditional ingredient that gives shortbread a sandier, more delicate texture.
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