The best tender traditional Scottish shortbread recipe is 4 basic ingredients: butter, sugar, and flour and is ready in minutes. Plus I’ll show you how to make molded shortbread for beautiful cookie gifts.
Shortbread cookies are probably one of my favorite Christmas cookies, but I make these cookies all year long! They are so versatile, you can make them in a pan, or roll and cut them into shapes! The secret of shortbread’s buttery crumb lies in its simplicity.
If you love shortbread recipes, you are going to love these other popular cookies: Crumbl Chocolate Chip Cookie recipe, Greek Butter Cookies and 5 Ingredient Raspberry Cheesecake Cookies <<– a must try! Simple and elegant, these gorgeous Champagne Truffles!
So maybe you are wondering if this is the official Ted Lasso shortbread recipe, not quite, but these are certainly a crumbly, tender, buttery delicious version — and mine were popular before Ted Lasso’s recipe! 🙂
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there!
This is hands down the best shortbread I’ve ever made (or eaten) — absolute buttery heaven, a huge hit at my recent BBQ. Delicious.
Leslie
Why You Will Love this Scottish Shortbread Recipe
- I believe the secret to delectable, buttery, soft, melt-in-your-mouth Scottish shortbread comes from quality ingredients.
- The better the butter, the better the shortbread! No blends here! If it’s soft coming out of the fridge, it’s not pure butter. In fact, I recommend you splurge for European butter like Kerrygold Irish butter for these delicious cookies.
- In fact, shortbread biscuits or cookies are all the rage thanks to the Ted Lasso Biscuit recipe — I think you will find these superior!
- Easy, seriously, 4 simple, everyday pantry ingredients turn into cookies worthy of special occasions.
History of Scottish Shortbread Cookies aka Biscuits
According to Saveur this delicious confection was once considered a festive food consumed only on Christmas or on Hogmanay, the Scottish New Year’s Eve, shortbread has evolved into a treat enjoyed year-round—and there are as many variations of it as days in the calendar.
Since medieval times the term short has been used to describe all things crisp and crumbly, but it wasn’t applied to cake and bread until the 1600s, when it came to refer to baked goods that contained a lot of butter or shortening.
The first shortbread recipe appeared in a Scottish cookbook dated 1736; early formulas called for yeast, but by 1850 most were utilizing only butter, flour, and sugar, combined in a ratio bakers still use.
Shortbread Simple Ingredients
- Simple pantry ingredients that hopefully everyone has on hand! You will whip this traditional shortbread recipe up in no time!
- This is a recipe from a dear Scottish family friend, I could listen to her beautiful Scottish lilt all day long! I halved the original recipe I have been using for decades.
- It yields about 2 ½ dozen, but know that the recipe is easily doubled to make 5 dozen Scottish Shortbread Cookies.
- Unsalted butter | Use the real deal, no blends here, real creamery butter, salted may also be used, but omit the salt
- Sugar | I use all-natural pure cane sugar which adds a little caramel taste and requires creaming a little longer, granulated white sugar or bakers sugar also called caster sugar may be substituted. I even know of people who have used powdered sugar and brown sugar.
- Pure vanilla Extract | Adds a lovely vanilla hint to the cookie, try other extracts as well, like almond, lemon, orange, but just add ⅛-¼ teaspoon
- All-purpose flour | I use unbleached flour in most of my baking, see below for how to make gluten-free
- Cornstarch | Cornstarch adds an amazing tenderness, lightness and a bit of chew to the cookie. A soft, buttery bite, I like non-GMO cornstarch
- Sea salt | Or kosher salt, you just need a touch! If using table salt, use a little less.
Get the full recipe in the recipe card below.
How to Make Traditional Scottish Shortbread Cookies
Step 1 | Make short bread dough
In the bowl of a stand mixer (or electric mixer), fitted with a paddle attachment, beat butter at medium speed until light and creamy, about 1-2 minutes; gradually add ½ cup sugar, beating well for about 2-4 minutes, beating longer for cane sugar or brown sugar as it’s more coarse. Add vanilla.
In a large bowl, combine flour, cornstarch, and salt and whisk until combined well.
Gradually add flour mixture to butter mixture, beating at low speed after each addition. (Mixture will be stiff)
Turn the dough onto a lightly floured surface; it will be crumbly.
Step 2 | Knead and prepare dough
Knead dough until it holds together, about 7-8 times. Folding it over on itself, using the heel of your palm to work the dough.
Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in a jellyroll pan, parchment lined if desired for easier removal).
Prick dough at 1-inch intervals with a fork, and score (cut, but not all the way through) using a sharp knife into 2 ½ x 1-inch bars.
Cover and chill for at least 2 hours. *Make sure to chill, this will firm the butterfat back up and allow for that delectable light, crisp crumb you get with Scottish Shortbread.
If desired sprinkle with raw sugar, turbinado or Demerara sugar, or colored sugars before baking.
Step 3 | Baking Short bread
Bake in preheated 325°F (162° C) for 35 minutes, until set and very lightly golden brown. Cool in a pan on a wire rack for 5 minutes; then cut the shortbread into bars using previously scored lines.
Cool completely before removing from the pan.
Storage Tips
Store in an airtight container at room temperature for up to 1 week. Freeze for up to 6 months, when wrapped well in plastic wrap, then placed in air tight container or plastic baggie.
What Type of Sugar is Used in Shortbread Cookies
You will find recipes using all types of sugar! Classic white sugar, castor or baker’s sugar (here in the states), brown sugar and powdered sugar.
I use all natural cane sugar, the grain is a little larger, but I love the slightly caramel flavor it lends to the shortbread.
For this recipe, you can easily replace the sugar with classic white, or bakers sugar, but I have never tried using powdered or confectioner sugar, tho I am told it works.
Frequently Asked Questions
Shortbread tends to have a crumbly texture, but if too crumbly try kneading it a few times and see if it begins to hold together, something about kneading by hand will typically bring the mixture together.
If still too crumbly to hold a shape, add a touch of water, again teaspoons at a time, mixing until it holds its shape. If it holds its shape enough to press into a baking pan, don’t worry too much about how crumbly it is, it should blend and bake together well.
Yes! You can freeze the dough and bake as directed, or simply freeze cooled, baked cookies and thaw at room temperature.
If baking frozen dough, bake an additional 2-3 minutes, covering it with foil if they start browning too quickly. Remove from the freezer for 20-30 minutes while you preheat your oven.
You bet! Follow the same process, careful not to over process the dough after adding the flour mixture.
Why is my shortbread dough crumbly? And how do I fix it?
- Butter | The quality of your butter and the amount of fat it contains can change the moisture content, so be sure to start with REAL butter. How did you measure the flour? Might be too much flour. Use the spoon and level method.
- Was it my flour? Perhaps you used a pastry flour, gluten-free flour or whole wheat flour, whole wheat flour absorbs more moisture which would lend to a dryer crumb.
- Be sure to cream your butter and sugar together well, at least 2-3 minutes on medium speed.
- Knead! The dough will be somewhat crumbly when you take it from the mixer, get in there with your hands and gently knead the dough until it begins to come together.
Can I make sugar-free Shortbread Cookies?
I have had great success substituting monk fruit (granulated) sugar cup-for-cup in many recipes, I am confident it will work well with this recipe too. Be sure it is a cup-for-cup sugar replacement.
Gluten-Free Shortbread Cookies
I have found that when the ingredients are simple, converting recipes to gluten-free is easy. You can substitute the all-purpose flour for your favorite 1-to-1 Gluten Free All-Purpose Flour, rice flour or try Almond Flour. I prefer personally using Almond flour in gluten-free shortbread cookies or a half and half mixture.
How to make Rolled Cookie Cutter Shortbread cookies
Shortbread dough is so versatile. If you want to cut shapes with cookie cutters, chill the dough in 2-3 discs wrapped in plastic wrap for 2 hours. Be sure to watch the video in this post for how I rolled and cut-out cookies.
Using a rolling pin or your hands, roll or press dough to about ⅓ – ½ inch thick and press cookie cutters into the dough, transferring shapes with a spatula to a parchment-lined baking sheet. Like these fun Valentine’s Day Shortbread cookies below.
Or shape into a rectangle about ¼ inch thick and cut it into finger sized rectangles, piercing with a fork for the traditional shortbread appearance. or cut into squares, then cut squares at a diagonal.
Transfer to parchment lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown, golden is what you are after. Read on for how to dip them in chocolate.
How to make chocolate-dipped shortbread cookies
If you’d like to dip these shortbread cookies into a little dark, milk, or white chocolate as shown in the pictures.
- 1 cup of your choice of chips (dark chocolate, semi-sweet, milk, or white chocolate chips)
- 2 teaspoons butter
Melt on high in a microwave-safe bowl in 20-30 second intervals, stirring well between heatings. The chocolate will continue to melt with residual heat; it’s important not to overheat it as it will cause it to “break”. If it burns or breaks, add a teaspoon at a time of a little vegetable oil, whisking until smooth and glossy.
Dip as desired and add sprinkles if desired.
High Altitude Adjustment for Traditional Shortbread Recipe
This recipe is a winner at sea level and high altitude and anywhere in between! No adjustments necessary!
How to press Shortbread into a cookie mold
If you want to get really fancy, press dough into a pretty shortbread mold and make Christmas shortbread cookies! Easy and gorgeous!
Simply prepare the mold you want to use (love this snowflake mold), press dough evenly into pan, and bake as directed, they are a little thicker, so might need an additional 3-5 minutes of baking time.
Transfer to parchment lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown (golden is fine.)
I hope you try this simple butter cookie and trust that it will soon become your favorite cookie as well!
Get the pan!
- Love this shortbread cookie mold! The snowflake design is so pretty and makes beautiful cookie gifts.
Be sure to print out my FREE gifts from the kitchen gift tags or these Christmas gift tags, to complete your cookie gifts!
Need more great cookie recipes?
- Lemon shortbread cookies (melt-in-your-mouth!)
- Oatmeal Cutout Cookies
- Oreo Crumbl Cookie | Crumbl Cookie Recipe
- Pfeffernusse Cookies (German Spice Cookies)
- White Chocolate Peppermint Cookies
- Eggnog Gooey Butter Cookies (from scratch)
- Greek Butter Cookies | Koulourakia
- Pan Banging Sugar Cookies
- Classic Chewy Chocolate Chip Cookies or M & M Chocolate Chip Cookies
Best drinks to serve with shortbread
Who doesn’t love dunking a rich cookie into a cold glass of milk or a warm cup of tea or coffee? Try this easy Christmas morning chai Dutch Bros (not just for Christmas morning), or my homeamde chai tea latte, for the adults, this Starucks Eggnog latte or this classic Irish coffee.
The Best Christmas Morning Chai Recipe (Dutch Bros)
This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
Homemade Eggnog Latte Recipe (Starbucks Copycat)
Celebrate the beginning of the holiday season with my rich, creamy Copycat Starbucks Eggnog Latte recipe. This homemade eggnog latte is so simple to make and so festive to drink! Enjoy this warm eggnog coffee drink before a crisp morning walk, or as a special treat on a chilly afternoon.
Homemade Chai Tea Latte
Using everyday ingredients, save money by creating your own all natural Chai Tea Latte, superior to a fancy coffee shop.
Easy Classic Irish Coffee Recipe (4 ingredients)
This easy Irish coffee recipe is a classic Irish coffee cocktail that is ideal for chilly nights. It is a delightful blend of coffee, whiskey, sugar, and cream, perfect for warming you up on a cold night or adding a touch of sophistication to your after-dinner drink.
I hope you loved this Shortbread Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Best Easy Shortbread (Traditional Scottish Recipe)
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Ingredients
- 1 cup unsalted butter 2 sticks; I love using Irish butter like Kerrygold, softened (you may use salted butter, but omit the salt)
- ½ cup cane sugar I use all natural pure cane sugar, white or bakers sugar may be substituted
- 1 teaspoon vanilla extract try other extracts as well, like Almond or orange, but use just a fraction
- 2 cups unbleached all-purpose flour
- ¼ cup cornstarch I use a non-GMO cornstarch
- ⅛ teaspoon kosher salt omit if using salted butter
- all natural or sanding sugar for sprinkling optional
Instructions
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
- Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Turn dough onto a lightly floured surface; knead lightly 8-10 times.
- Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in jellyroll pan, parchment lined if desired for easier removal).
- Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1-inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up and provide that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all-natural sugar or sanding sugar before baking.
- Bake at 325° F (162° C) for 35 minutes, until set and lightly browned. Do not over bake! Cookies should be just lightly golden at the edges, baking too long will make them dry. Cool in a pan on a wire rack for 5 minutes; cut the shortbread into bars using previously scored lines. Cool completely before removing from the pan. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months. This recipe easily doubles!
Video
Notes
- Roll or press dough to about ⅓ inch thick and press cookie cutters into the dough, transferring shapes with a spatula to a parchment-lined cookie sheet. Like these fun Valentine’s Day Shortbread cookies
- Or shape into a rectangle about ¼ inch thick and cut into finger-sized rectangles, piercing with a fork for the traditional shortbread appearance. or cut into squares, then cut squares at a diagonal.
- Transfer to a parchment-lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown (golden is fine.)
- If you want to get fancy, press dough into a pretty shortbread mold.
- The quality of your butter and the amount of fat it contains can change the moisture content, so be sure to start with REAL butter. Meaning, it is rock-hard coming out of the fridge. I prefer using European butter (e.g. Kerrygold) as it’s higher in butterfat than American butters.
- How did you measure the flour? Might be too much flour. Use the spoon and level method, spooning your flour into the measuring cup, then using the straight edge of a knife to level.
- Did you use all-purpose flour? Perhaps you used a pastry, gluten-free or whole wheat flour, whole wheat flour absorbs more moisture which would lend to a dryer crumb.
- Be sure to cream your butter and sugar together well, at least 2-3 minutes on medium speed.
- Knead! The dough will be somewhat crumbly when you take it out from the mixer, get in there with your hands and gently knead the dough until it begins to come together. It is called short “bread”
- To fix, try kneading by hand for several minutes until it comes together.
- If still too crumbly to hold its shape, add a few drops of water and knead in, or try a few teaspoons of butter.
CHOCOLATE DIPPED SHORTBREAD COOKIES
If you’d like to dip these shortbread cookies into a little dark, milk or white chocolate as shown in the pictures on the post.- 1 cup of your choice of chips (dark chocolate, semi-sweet, milk or white chocolate chips)
- 2 teaspoons butter
Nutrition
This is hands down the best shortbread I’ve ever made (or eaten) — absolute buttery heaven, a huge hit at my recent BBQ. Delicious.
Yay!! Love hearing that, Leslie, thank you for your sweet words. Made my day!!
It could use a pinch more salt, but otherwise your recipe is awesome! My mom is not particularly wild about shortbread, but even she said they taste better than the ones you buy from the store. So… thanks so much! And keep up the great work!
Much love! <3
Awe, thank you so much, Kathy!! So glad we made a shortbread “liked” of your mom!
I used this recipe as a first time short bread baker, for an event with about 25 women. It got a thumbs up from everyone! So delicious. Thank you The Fresh Cooky!
I love hearing that, Kat! Thank you so much, you made my day!!
Love shortbread cookies.My grandma used to have them quite often.
Yay!!
Exceptional!!!
Oh thank you so much MS! So appreciate you!
I made these with butter flavor Crisco. (net time I will try Kerry Gold butter to see if they taste better. I shaped into round balls and rolled in sugar, mashed flat. They turned out so good !
I am so glad they turned out so well! I think you’ll find they are even better with real butter!
Can I use rice flour instead of corn starch?
You sure may Janet!
I’ve used 10X sugar for a sweeter shortbread. It mixes very smoothly. I’ve also used almond extract for a great aroma and taste.
Glad to hear that you have found adding more sugar works, I guess I enjoy it a bit less sweet, and adding almond extract is a great way to change it up. That’s what I love about baking, everyone can make it their own!
Love this recipe and the fact that if you want you can use Almond flour!
Made them many times with almond flour for my GF friends and they are amazing, a bit more oily because of the oils in the almond flour, but still amazing!
Is it possible to use a sugar substitute? I was thinking something like Stevia in the Raw?
I have had good experience using Monk fruit cup for cup in other baked goods, so I would imagine it might work okay! If you are okay with the texture of it, I think it will work! Let me know how it tastes!
Tried this recipe for the first time today (the batch is sitting in the refrigerator as I write this) but am concerned that it was too gooey. It definitely didn’t need to be kneaded. It flopped out of the mixing bowl like a thick batter. Would adding more flour change the taste and make it doughy? Many thanks.
Hi Alix, I would try freezing it! Once firm bake from frozen to get that butter to harden up. Was your butter soft from the fridge? Or is it really warm in your kitchen? All of those things can mess with shortbread. Some butters are starting to add more water to them, unfortunately. When making a cookie like shortbread, you want to splurge for a good butter. Hope they turn out!
Really good! best shortbread for texture, and I finally converted my sister into a shortbread cookie enjoyer>:)
Yay!! I love making cookie converts!!
Best ever!! I needed to bake for 50 minutes to get that crispy snap of shortbread. First batch was a little soft for my taste but longer baking was the fix. Going to dip the ends in chocolate this time for a Christmas party.
Absolutely perfect JoJo!! Glad you found the best for your taste! That’s what it’s about! Perfect dipped with chocolate! Yum!
Great Recipe! Lovely with tea and simple to make.
Thank you so much for your kind comment!
Simply amazing!!!!
Thank you!
What a delicious recipe. I loved the cookies from the mold so ordered one so I could make this recipe fancier this year.
Aren’t they just so pretty!
These look fabulous! I love shortbread cookies and bars!
Thank you Susan!
We are a family of shortbread lovers…this recipe is tops!
Because how can you go wrong with butter, flour and sugar!!
Ok, amazing! SO good! Thanks for the recipe, Kathleen!
So so glad you loved it!
Excellent recipe. I tweaked just a smidge and added 2 tsp finely chopped dried rosemary and 2 T grapefruit zest. Won a ribbon at the state fair! These are great as is or any of the variations (dipped etc).
That is so exciting Kathleen, congratulations! Thank you for sharing your tweaks too, that sounds absolutely AMAZING!
These turned out really well. I did use half white whole wheat flour (King Arthur) so they might be just a tad drier than if I had used the all purpose, but they are still very flaky and delicious. The white whole wheat lends a bit of a nutty flavor to the shortbread. Thank you for the recipe. I’ll probably make these again and add some pecans and possibly make some spiced ones with anise, and then I need to make them with cardamom/cinnamon…
Thanks again!
Love how you made it yours and all those variations, I’m drooling now!
Hi, I’ve tried this recipe for the first time today (the batch is in the refrigerator setting up as I write this) but am concerned that the dough was too gooey. I was worried that if I added more flour it would come out tasting doughy and loose the flaky goodness. Is there a way fix the gooey problem without adding more flour?
Many thanks
Alix
Hi Alix, it could be your butter (many butters are starting to add a lot of water) try and use a quality butter as you can afford. Or if your kitchen is exceptionally warm when baking that can do it too. Did you use unbleached all-purpose flour? Lastly, I don’t think you need to add more flour, just make sure you added the correct amount and freeze the shortbread dough for an hour or two before baking. This will firm the butter back up and allow the gluten in the flour to relax. Hope they worked out!
This was incredible. The perfect texture – I will definitely be making it again.
Love hearing that Dannii!
This shortbread was so much easier than I ever would have thought! It turned out so tasty and perfectly sweet.
YAY! Thanks for letting me know!
This short bread is amazing. Love the simple recipe.
Thanks MacKenzie, so glad you loved it!
I love how simple and delicious these shortbread treats are to make and eat. Making a double batch next time–some to eat and some to share.
That’s perfect!!
I adore shortbread and this recipe absolutely nails it. Sweet and buttery and basically melts in your mouth! I’ll definitely be making this again ASAP!
All those things!
I’ve made this shortbread several times and it always turns out perfectly. So buttery and delicious!
So glad to hear that Tayler!
I just love a good homemade shortbread recipe! 🙂 These cookies always remind me of the holiday season.
They do for me too! But they are delish year round!
Love this classic shortbread recipe. Looks fantastic. Pinned to make this soon.
Fantastic! You will love them!
I made these today. They are now setting up in the refrigerator. I’m making 150 for a benefit and pray they are as good as your reviews say they are. They were so easy to make for a crowd and I’m excited to taste them. I also did a candied orange shortbread that I’ll dip in chocolate. I’m very excited and will let you know how they all turn out.
Oh I love your additions Tracie, I hope you love them, I think you will. Let me know what you think!
Wow! The texture of this shortbread is exquisite! Buttery, flaky, perfect. Thanks for a delicious cookie.
Thank you!
I have only 8×8 pan, not 9×9 nor 11×17. How much longer would you suggest baking as it will be thicker then your recipe? Thankyou!
Yes, you sure can Cynthia and I was so happy to hear and see your picture of how beautiful they turned out! For future readers, yes, you can bake in an 8×8, just bake a little longer, until they are slightly golden on top!
I use this as a base for caramel cookie bars, millionaire shortbread, toffee bars, and on its own. It disappears in less than eight hours when I bring a pan-full to work every time. Simple instructions, helpful pictures, good tips included. Long live shortbread!!!!
Oh thank you Kelly, love that you use it for so many things! Now I’m craving millionaire shortbread! You made my year, long live shortbread indeed! Happy baking, Kathleen
Oh my! I doubled and made a batch last night. Followed recipe to a “T”. Easy to cut and held their shape but still had that great crumbly taste. Will try as cut-outs next. Traditional, Delicious and OH so easy!
Thank you Kathleen! Love hearing that, so glad that the recipe turned out so well for you!
These are really good! I’ll be saving this one. Thank you.
Love hearing this Brent! So glad you enjoyed the recipe!!
I made these as a test batch last night in the pan with some vanilla and they taste great! Can I make this into a log and cut the cookies into bars? I’m thinking the baked edge might look better. Do they keep their shape?
Hi Ashely, they do keep their shape pretty well, I don’t know if you saw, but you can make cutout cookies with this dough as well, I am sure you can make it into a log and then cut the cookies into bars! Let me know how they turn out!
I love shortbread cookies and these sound amazing! I would love to have one now along with chai! Also, love the simple and outstanding options to make for different occasions.
Oh that sounds delicious with the Chai!
Made this for the holidays with my family- everyone loved them compared to the store purchased ones I also brought (just in case) …, if I made a mistake – actually I don’t make mistakes- I should have cooked a little, maybe 2 minutes longer, most likely not… each day they just tasted better… I put them out on a tray next to the Italian super coffee maker and each day they were gone! Love the recipe… will make again
Hey, I get buying things just in case! And I agree, they taste better with a little age! So glad you loved the recipe! Thank you for sharing and happy New Year!
Personal experience (through my mother) about crumbly dough: She would always end up just putting the crumbly dough into the pan and pressing it down. No matter how long she kneaded the dough, it would not come together. My aunt (Mom’s sister-in-law) helped make it one year and her dough came together after just a tiny bit of kneading. Turns out my Mom has COLD hands! If you have COLD HANDS, the kneading doesn’t help as much! As I said, she just put the crumbly dough into the pan, after a bit of kneading, and pressed it down. Always came out just fine! So, consider just putting the still crumbly dough into the pan without trying “fixes” (after a bit of kneading) and just proceeding to the next step. It should be just fine. We had a great guffaw about the realization about her hands after all those years! BEST SHORTBREAD EVER, despite the crumbly dough.
What a fun story Lynn! Thank you for sharing that! Us women and our cold hands! LOL!
I have also just pressed dough into a pan rather than wait for it to come together. Maybe I have cold hands!
Haha, maybe you do! I know sometimes mine are freezing!
As a Scot, I can tell this recipe will turn out great shortbread. Tried powder sugar for first time yesterday. Only fit for bin. I’m a purist and going back to my 1-2-3 method.
So glad it turned out for you so well Aileen! Sorry your first attempt went in the bin! Have a beautiful Christmas!
I whipped up this dough as soon as I saw this recipe. Half of it was baked and has already disappeared and the other half is in my freeze. Maybe I can get some this time. lol
Hi can you freeze these shortbread cookies and if yes do you freeze the dough or the baked cookies?
Hi Dana, yes you can certainly freeze the dough or the baked cookies, just make sure to cool baked cookies completely before baking!
Just made these and they’re absolutely delicious. Will definitely be making again. Thanks so much for the recipe.
Thank you for making my month Audrey! So glad you enjoyed the recipe! Happy baking!
I had never made shortbread before and wanted to give it a try for Christmas gifts. I did a trial run to see how I liked this receipe. OMG. This is unbelieveably delicious and I found them to be even better the next day. I had to bake for 40 minutes in my electric oven. 35 minutes didn’t seem to be enough but I am also at 4300 feet if that makes a difference.
This recipe was so easy and delicious. Thank you.
Looks Ted Lasso worthy! Can’t wait to try.
And I hope you love it as much as Ted!
These are so so delicious! Shortbread cookies are one of my favorite and this recipe is perfect!
So glad you loved it!