GRANDMA'S SCOTTISH SHORTBREAD
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
REAL SCOTTISH SHORTBREAD
This is my Scottish grandmother's recipe. It melts in your mouth rather than be hard and crunchy like the North American version.
Provided by KitchenKelly
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Sift cornstarch, sugar and flour together.
- Blend in butter until combined and then use hands to knead into a soft dough.
- Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
- Cool completely in pan and cut into squares.
- Store in an airtight container.
GRANDMA'S SHORTBREAD
This recipe is on the back of a Canada Starch box and a very good shortbread recipe. I was getting tired of looking on the box to see the recipe so decided to keep it here for safe keeping and for others to enjoy as well.
Provided by oilpatchjo
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
- Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
- Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.
SCOTTISH SHORTBREAD
My Great Grandmother brought this recipe with her from Scotland to Boston, MA in 1903. I learned how to make it from my Grandmother. To this day, we would not be caught without having this on hand during the Holidays. This recipe is not for the faint at heart. It is a labor of love. The hand kneading process can take up to 20 minutes (really) due to the ingredient ratios. The true keys to the success of this simple, rustic recipe are that the butter needs to be at room temperature (limp) and that you need to use the warmth of your hands to get the entire ball to a glistening stage. The flour needs to melt into the butter and sugar. You need to work it to the point that when cut in half, the interior of the ball glistens like the exterior. I know it sounds like a lot of work but the end results are well worth it. Put on some holiday music and share the process with people you love. Pass the ball around and take turns kneading it. Make some special Holiday memories with your family. I hope you enjoy making, eating and giving this shortbread as a small gift as much as we do... Enjoy!
Provided by Karens Krazy Kitchen
Categories Dessert
Time 1h15m
Yield 2 large cookie, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream the butter and sugar to whipped cream consistancy in a food processor.
- Hand knead in the flour, one third at a time always forming a ball.
- Don't add the next one third of flour until all of the dough you are currently working with is glistening. The only way to achieve this consistency is using the heat from your hands. You need to squeeze and knead the dough to get it to stick together. An electric mixer will not work for this part of the recipe.
- Pre-heat the oven to 325 when you add the last 1/3 of the flour.
- Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
- Lightly prick the top of the rounds all over with fork tines.
- Bake for 40-45 minutes. It should be a pretty, light tan color.
- Cool for at least an hour before cutting into 8 pie shaped pieces.
- I like mine with my morning tea� Enjoy!
Nutrition Facts : Calories 210.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 24.2, Fiber 0.6, Sugar 7.9, Protein 2.3
SCOTTISH SHORTBREAD
Make and share this Scottish Shortbread recipe from Food.com.
Provided by m0m7772
Categories Bar Cookie
Time 45m
Yield 1 batch, 50 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a bowl by hand until it forms a large ball.
- Knead thoroughly on a bread board for at least 5 minutes.
- Cut into 5 pieces.
- Place each piece into a greased 8 or 9 inch cake pan.
- Press flat with heel of your hand and prick with fork to bottom of pan.
- Bake at 350F for 30 minutes or until golden brown.
- Cool 2 mintes and immediately cut into triangles.
Nutrition Facts : Calories 126.1, Fat 7.5, SaturatedFat 4.7, Cholesterol 19.5, Sodium 52.5, Carbohydrate 13.5, Fiber 0.3, Sugar 4, Protein 1.4
GRANDMA'S SHORTBREAD COOKIES
This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.
Provided by Kayla in Montreal
Categories Dessert
Time 20m
Yield 25 small cookies
Number Of Ingredients 4
Steps:
- Sift together corn starch, icing sugar and flour.
- With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
- Shape into 1 inch (2.5 cm) balls.
- Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
- Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
- Decorate with candied cherries, colored sprinkles or nuts if desired.
- Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
- Cool on wire rack.
- Tips:.
- Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
- You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
- If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
- To make Crescents:.
- Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
- Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
- Twist into crescent shapes.
- When baked and cool, dip ends in melted chocolate.
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