On the 7th Day of Christmas Cookies, no "swans a swimming" over here but I'm sharing one of my all-time favorite classic cookie recipes. Scotch Shortbread is the epitome of melt-in-your-mouth deliciousness and the ingredient list couldn't be shorter.
Shortbread has been a favorite of mine for as long as I can remember. Hot + fresh out of the oven is my favorite way to enjoy them and I love making them in tiny sizes so I can pop the whole thing in my mouth and just savor it.
Born + raised in the South, if you've spent any time on my blog here you know I'm an avid fan of White Lily Flour (totally not sponsored friends). This is one of those recipes (and there's another one in this 12 Days series where this single ingredient makes all the difference. They're light and, as I've said already about 3 times, melt in your mouth thanks to the flour. And even if you're not a sifter, this is a recipe that you might want to go ahead and take the extra step.
But the other key ingredient (because, there are only three ....) is butter and using a high-quality one will elevate your shortbread in a heartbeat. While these cookies are so good plain, they are also delicious with an easy icing glaze or with an edge dipped in a dark chocolate.
- 3/4 cup butter or margarine
- 1/4 cup sugar
- 2 cups flour
How to cook Scotch Shortbread
- Mix butter and sugar thoroughly. Work in flour with hands, and then chill the dough.
- Heat oven to 350 degrees.
- Roll chilled dough to between 1/3 and 1/2 inch thick. Cut into "fancy" shapes - I like to do stars. Flute edges if desired by pinching between fingers.
- Place on ungreased baking sheet and bake 20 to 25 minutes. Note: the tops of the cookies will not brown during baking. Enjoy!
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