SCOTTISH SHORTBREAD COOKIES
This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. -Marlene Hellickson, Big Bear City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.
Nutrition Facts : Calories 244 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
TRADITIONAL SCOTTISH PURE BUTTER SHORTBREAD COOKIES - BISCUITS
Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea".
Provided by BecR2400
Categories Dessert
Time 40m
Yield 16-24 Shortbread Cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F degrees.
- Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
- Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
- Prick the top of each square or wedge with a fork.
- Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
- Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
- Store in an airtight container.
SCOTTISH SHORTBREAD IV
This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor.
Provided by Linda
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
- Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
- Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 26.9 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 112 mg, Sugar 9 g
EASY SCOTTISH SHORTBREAD
These traditional butter cookies require only three ingredients. They're so yummy, you won't be able to stop at just one! -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a small mixing bowl, cream butter and sugar. Gradually add flour and mix well. (Dough will be crumbly). Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut out with a floured 1-in. diamond-shaped cookie cutter; place 1 in. apart on ungreased baking sheets. Prick each cookie with a fork. Reroll scraps if desired. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SCOTTISH SHORTBREAD II
Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.
Provided by Cheryl Otten
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Blend all ingredients well. Dough will be stiff.
- Press into a 9 x 9 inch buttered dish. Prick top with a fork.
- Bake until pale golden brown on the edges. Cool and cut into squares.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 5.6 g
TRADITIONAL RICH SCOTTISH SHORTBREAD BISCUITS - COOKIES
No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe.....a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use - I have given a few ideas in the recipe - the taste will remain the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellaphane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay!
Provided by French Tart
Categories Dessert
Time 40m
Yield 16-24 Shortbread Biscuits
Number Of Ingredients 4
Steps:
- Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
- Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
- Petticoat Tails:.
- Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
- Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
- (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
- Shortbread fingers:.
- Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
- (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
- Shortbread Rounds:.
- Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
- Wooden Shortbread Mould:.
- You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
- Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
- Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
- Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
- Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
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