Scottish Shortbread Cookies - Just three ingredients to mix up these buttery, melt-in-your-mouth cookies. So quick and easy to make and enjoy with a cup of hot tea.
I couldn't be thinking of Christmas less right now. I'm composing this post in the beautiful home of my Mexican hostesses, Pilar and Sonya, sipping Jose Cuervo and listening to acoustic Mexican music. (Best vacation ever) All of which is, honestly, quite strange for me around the holidays. I am a home body and one who loves to decorate at Christmas and spend the month long lead up indulging in fun holiday traditions.
But I couldn't be happier right now. Could someone make these cookies for me and send them air mail? Please? Gracias.
How To Make Shortbread Cookies
Add the butter and sugar to a stand mixer. Cream together.
Add the flour and mix until just well combined.
Roll the dough into a ball and then flatten it into a disc and wrap in plastic. Chill for at least 30 minutes.
Preheat the oven and line a baking sheet with parchment or a silicone mat. Roll the dough and either cut out shapes with a cookie cutter or just use a knife or bench scraper to cut squares (my preferred method).
Bake for 15 minutes or until done. Let cool then serve.
Optional: Dip the cookie halfway into melted chocolate for a fancier looking treat.
Scottish Shortbread Cookies
- Cream together the butter and sugar.
- Add the flour. Mix together until well combined.
- Wrap the dough in plastic wrap and chill it for about half an hour.
- Preheat oven to 325°F. Line a baking sheet with a silicone mat.
- Roll the dough out on a lightly floured surface, to about ¼ inch thick. Be careful not to add too much flour here, the cookies can become desne and dry.
- Cut cookies however you like. I like to cut into rectangles or squares with a knife or bench scraper, or use a fluted cookie cutter.
- Bake the cookies for 15 minutes or until done. Let cool on a cooling rack.