Royal Scotch Shortbread Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Steps:

• Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
• Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
• Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
• To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.

Steps:

• Preheat oven to 300 degrees. Sift the flour, sugar and salt together. Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly. Work into a ball and knead briefly. Pat into a 1/4-inch sheet on an ungreased cookie sheet. Cut the dough into 2-inch diamonds.
• Bake for 45 minutes. Remove from the oven. Immediately recut the cookies. Separate carefully and cool on a rack. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

Steps:

• Cream butter until soft, gradually adding sugar creaming until fluffy.
• Mix in flour, BEAT until crumbly.
• Turn into an ungreased 13x9 pan.
• Press with gently with fingers into a even and firm layer.
• Prick evenly with a fork, you may wish to sprinkle the top with a little additional sugar.
• Bake at 325 degrees for 35-40 minutes until LIGHTLY browned.
• Let cool for 5 minutes before cutting into"finger" shaped cookies.

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients together until just blended.
• Line a 9" X 9" baking pan with foil. Spray lightly with non-stick spray.
• Press dough into pan.
• Poke with a fork or drag fork across the top to make a pattern.
• Bake for 35-40 minutes. Remove BEFORE cookie gets browned. It will continue to cook a bit after removal.
• Carefully remove from the pan by lifting the foil right out of the pan.
• On a flat surface, cut the cookie into small bites sized pieces while it is still hot. If you wait too long, the cookie will only crumble.