Description
Indulge in the buttery goodness of Classic Scottish Shortbread this holiday season. These simple yet delicious cookies are perfect for your Christmas cookie tray or as a thoughtful homemade gift.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for sprinkling
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Begin by preheating your oven to 325°F (160°C). This is crucial for achieving the perfect baking temperature to create that delightful crispiness. As the oven heats up, line a baking sheet with parchment paper to ensure your cookies won’t stick during baking.
- In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer or a whisk to beat them together until the mixture is light and fluffy, which should take about 2-3 minutes. This step not only combines the two ingredients but also incorporates air, helping to give the cookies a light texture.
- Next, slowly mix in the all-purpose flour and salt. It’s important to do this gradually to prevent the flour from creating a cloud of dust and to ensure an even mixture. Stir until the dough starts to come together, but be careful not to overmix, as this can affect the final texture of the shortbread.
- Once the dough forms, transfer it onto a floured surface. Knead it gently a few times until it becomes smooth. After kneading, roll the dough out to a thickness of about 1/2 inch. Using a knife or cookie cutter, cut the dough into your desired shapes. This could be classic rounds or festive holiday shapes.
- Place your cut cookies onto the lined baking sheet, ensuring they have enough space between them for baking. Prick each cookie with a fork to allow steam to escape, which helps create that perfect texture. Sprinkle a little extra sugar on top of the cookies for added sweetness. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden, and the cookies are firm to the touch.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This resting time will make them easier to transfer without falling apart. Then, use a spatula to transfer them to a wire rack to cool completely. Enjoy the delightful aroma filling your kitchen!
Notes
Store baked shortbread in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 50 mg
- Protein: 1 g