These wonderful little cookies have been a favorite treat in Scotland for centuries. It’s pretty hard to find a business meeting or afternoon tea without a plate of shortbread nearby. They are great after a meal and also serve as the base for the decadent caramel and chocolate triple-layered millionaires shortbread.
Scottish Shortbread Cookies
- 8×8-inch or 9×9-inch square baking pan
- Food processor
- 2 cups All-purpose flour
- 16 tbsp Unsalted European butter, cubed and chilled
- ½ cup Granulated white sugar
- ½ tsp Salt
- Preheat oven to 350°F (175°C). Butter an 8×8 or 9×9 square baking pan.
- Put sugar in food processor and pulse until very fine. Add flour, salt, and butter cubes to bowl. Pulse until everything is combined and looks like coarse breadcrumbs. Dough should come together when pinched. If it's too dry and crumbly, pulse it a few more times.
- Pour mixture into the greased baking pan and firmly press it down with your hands.Make ¾-inch wide rows by dragging a sharp knife about ¼ deep. Do the same thing 2-inches apart crossways. With the tines of a fork, press little holes in the shortbread.
- Place pan on middle rack of the oven and bake for 30-35 minutes until light golden brown and firm. Let cool, cut along lines, and serve.
- Shortcake may be cooked in a greased pie plate (with fork tine holes) and cut into wedges to serve.
- They can be stored in an airtight container for several weeks or frozen for months.