Description
Classic Scottish Shortbread is an elegant and buttery cookie perfect for your Christmas cookie tray. With a tender crumb and a delicate sweetness, these traditional shortbread biscuits come together quickly with simple ingredients and baking techniques, making them a festive favorite for the holidays.
Ingredients
Scale
Shortbread Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to ensure the cookies don’t stick.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for 2-3 minutes until the mixture is light and creamy, forming the base of your dough.
- Mix in Dry Ingredients: Gradually add the all-purpose flour and salt to the butter-sugar mixture, mixing gently until the dough comes together into a soft, cohesive ball without overworking it.
- Shape the Dough: Transfer the dough onto a lightly floured surface and roll it out evenly to about 1/2-inch thickness. Use cookie cutters or simply cut the dough into traditional shapes like rectangles or wedges.
- Chill the Dough: Place the shaped cookies onto the prepared baking sheet and chill in the refrigerator for 15-20 minutes. Chilling helps maintain their shape while baking.
- Bake: Bake the chilled cookies in the preheated oven for 18-22 minutes or until the edges just begin to turn a light golden color. Avoid overbaking to keep the shortbread tender and crumbly.
- Sprinkle with Sugar: As soon as the cookies come out of the oven, sprinkle extra granulated sugar on top to add a festive sparkle and subtle sweetness.
- Cool and Store: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to two weeks to maintain freshness.
Notes
- For the best texture, use high-quality unsalted butter and room temperature to ensure proper creaming.
- Do not overbake; shortbread should be pale with just a hint of golden edges.
- Chilling the dough is crucial for achieving the classic shortbread crumb and preventing spreading.
- Use parchment paper or a silicone baking mat to avoid sticking and facilitate easy cleanup.
- Shortbread can be decorated with colored sugar or dipped in chocolate for holiday variations.
