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Scottish Shortbread Cookies

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Delightful slice-and-bake Scottish shortbread cookies that are buttery, crisp, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter (room temperature)
  • 2/3 cup (80 g) confectioners’ sugar (sifted)
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour

Instructions

  1. Beat the unsalted butter on medium speed until light and fluffy, about 3 minutes.
  2. Add the sifted confectioners’ sugar, salt, and pure vanilla extract to the butter. Beat until well combined, about 1 minute.
  3. Mix in the all-purpose flour on low speed until the dough comes together in large clumps.
  4. Place the dough on a silpat mat and shape it into a rectangle that is 9 inches long and 3 inches wide.
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
  6. Preheat your oven to 350°F (175°C) ten minutes before the dough is done chilling.
  7. Remove the dough from the refrigerator and cut it into 1/2-inch thick rectangles.
  8. Poke holes in each rectangle using a fork or toothpick.
  9. Bake the cookies for about 10 minutes until just starting to turn golden at the edges.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
  11. Store the cookies in an airtight container at room temperature for up to a week.

Notes

These cookies can be paired with a dusting of cocoa powder or served with jams. They also freeze well for up to three months.

Nutrition

Find it online: https://lunarecipez.com/scottish-shortbread-cookies-slice-and-bake/

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