A shortbread cookie is probably the simplest cookie there is.
Butter, flour and sugar, that’s it.
They are a very delicate cookie, but have a lovely buttery flavor despite their simplicity. I love them!
Usually shortbread is cut into rectangles. I don’t know why, but that does seem to be the way they are cut.
I shook things up a bit and used a snowflake cutter for half my dough. I cut the remaining half into the rectangles.
It worked either way. Although, the snowflakes needed a touch less cooking time. Those took about 8 minutes. The rectangles about 10.
These cookies are great as they are. I do have a friend that sprinkles the tops with chocolate and that is amazing too!
SCOTCH SHORTBREAD
1 Cup Butter
3/4 Cup Brown Sugar
2 1/4 Cups Sifted Flour
Cream butter and sugar. Work in flour. Chill. Roll 1/4 inch thick. Cut with fancy cutters. Bake in a 325 degree oven slowly.
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