I am a big fan of shortbread. It is a very simple cookie, with few ingredients, but I love the flavor.
My husband is not a fan of shortbread, He thinks it is too dry and too boring.
The biggest difference in this recipe is the brown sugar. It gives the cookies a lovely dark color.
It isn’t quite butterscotch, but almost.
The other big difference is the shortening instead of butter. Butter gives the cookies that lovely buttery flavor. Which I thought I would miss.
The shortening gives the cookies a lovely light and fluffy feel. I was surprised that I didn’t miss the butter at all.
I cut the cookies in the traditional rectangle shape. The possibilities are endless with shapes - you can use whatever cutter you want to personalize them.
My only tip would be to watch them while cooking. I made two trays, one with less cookies on it. That tray cooked faster and the cookies were a little darker than I would have liked. Still edible, just darker and a touch drier.
BUTTERSCOTCH SHORTBREAD
1 Cup Shortening
1/2 Cup Packed Brown Sugar
1/4 Cup Granulated Sugar
2 1/4 Cups All Purpose Flour
1 Teaspoon Salt
Heat oven to 300 degrees. Mix shortening and sugars thoroughly. Mix flour and salt. Stir in. Roll out 1/4 inch thick on a floured cloth covered board. Cut into desired shapes. Bake 20 to 25 minutes.
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