Jeree Cunningham’s Shortbread
📜 Collection: UK3 | ✍️ Attribution: Jeree Cunningham | 📂 Category: Desserts A classic, rich, and buttery shortbread recipe featuring instructions for both pressed cookies and traditional Scottish rounds. This archival recipe emphasizes the use of high-quality real butter for the best texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | 1 hour | 6-8 dozen cookies |
🔪 Key Equipment
- Large mixing bowl
- Cookie press
- Baking sheet
- Round cake pan
- Fork
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound (4 sticks) | Butter | Softened, real butter only |
| 5 cups | Flour | All-purpose |
| 1/4 cup | Powdered Sugar | Sifted |
| 1 tablespoon | Rice Flour | Optional, for sandier texture |
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix the 1 pound (4 sticks) butter and 1/4 cup powdered sugar until well combined.
- Gradually blend in the 5 cups flour and optional 1 tablespoon rice flour with your hands, kneading until a stiff dough forms.
Step 2: Individual Cookies
- Preheat oven to 350°F.
- Press the dough through a cookie press or roll out and cut into shapes on an ungreased cookie sheet.
- Bake for 10-12 minutes until the edges are a very light golden brown and fragrant.
Step 3: Traditional Scottish Round
- Pat the dough into a round, flat disc about ½-inch thick in a pan or on a baking sheet.
- Crimp edges, pierce the surface with a fork, and score into wedges.
- Chill in the refrigerator for 1 hour.
- Preheat oven to 350°F and bake for 25-35 minutes until slightly brown.
- Cut through the scored lines while still hot from the oven.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before baking, or the baked cookies can be stored in an airtight container for up to 2 weeks.
Original Recipe Scan
