Scottish Shortbread Cookies are the perfect snack for Sunday afternoons in spring, or anytime. Get our simple and scrumptious recipe here!
1 1/2 cups salted butter softened, 3 sticks, 12 oz or 340 g
1 cup confectioners sugar 4.41 oz or 125 g, same as icing sugar or powdered sugar
3 cups all-purpose flour 13.23 oz or 375 g
Preheat oven to 325 F degrees. Blend butter until smooth in a large bowl using an electric mixer set at medium speed. Slowly blend in the icing sugar. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. Pat dough into an ungreased cookie sheet. Alternatively, you can roll out the dough so that it’s about 1/4 of an inch in thickness and cut them to your desired shape. I placed parchment paper on my cookie sheet, but it’s not necessary. Bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let it get brown. Remove from oven and sprinkle with colored sugar or other sprinkles if desired. Cut into squares if you haven’t pre-cut them and place cookie sheet on wire rack to cool for 10 minutes. Remove from pan and enjoy!
Ith do shàth!