World’s Best Scottish Shortbread

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Best Scottish Shortbread Cookies

It’s the Christmas season (of course if you’re a retailer the season seemed to start July 5th) and all thoughts turn to cooking and more importantly cookies.  We gave up years ago with the cookie press and cutouts just way too much work.  We’ve managed to narrow the selection down to our Best Scottish Shortbread and peanut butter cookies.  Our shortbread has been a favorite for many many years, we are already getting people asking when they can expect them !

It’s not a totally traditional recipe, but has been handed down to us by my late step grandmother, we just call them Sarah’s Shortbread cookies, and in our estimation they are absolutely the best.  They are also fairly fool proof and very easy to make.

Ingredients for Best Scottish Shortbread

  1. 4 sticks of butter (1 lb. )softened
  2. 1 cup of granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla
  5. 4 cups all purpose flour

 

Directions for Best Scottish Shortbread

Pre heat oven to 305°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

You can take teaspoonfuls roll into ball and place on an ungreased baking pan or use a #100 scoop.  Using the back of the tines of a lightly floured fork flattened the balls.

 

place balls of dough on baking sheet
place balls of dough on baking sheet

 

 

 

 

 

 

 

 

with the back tines of a floured fork flatten the balls
with the back tines of a floured fork flatten the balls

 

 

 

 

 

 

 

 

Place into the preheated oven and bake for 28- 30 minutes until they begin to lightly brown.  Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don’t worry they won’t last that long.  This recipe yields about 75+ cookies.

If you want to be a traditionalist skip the vanilla.  Or you can substitute any flavor you think might go  lemon, almond etc.

 

Here are a few items to help make this recipe:
Nordic Ware Naturals Bakers Half Sheet
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Stainless Steel 3/8 Oz. Disher/Portioner (Size 100)

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

It’s yule time, and I’m very busy taking ornaments off the tree and sniffing out all the gifts,  a couple smell like they have my name on them! , but I certainly  take a break when the Shortbread comes out of the oven.  It is the king of biscuits!!!!  so 5 paws

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Scottish Shortbread
Yields 75
A great cookie
Write a review
Print
Prep Time
15 min
Cook Time
28 min
Total Time
45 min
Prep Time
15 min
Cook Time
28 min
Total Time
45 min
Ingredients
  1. 4 sticks of butter (1 lb. )softened
  2. 1 cup of granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla
  5. 4 cups all purpose flour
Instructions
  1. Pre heat oven to 305°
  2. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
  3. Add the yolk and vanilla and continue to mix until completley incorporated.
  4. Slowly add the flour and mix until all combined.
  5. You can take teaspoon fulls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.
  6. Place into the preheated oven and bake for 28 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don't worry they won't last that long. This recipe yields about 75+ cookies.
Notes
  1. If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

World’s Best Pecan Shortbread Cookies

pecan Shortbread
pecan Shortbread

 

 

 

 

 

Pecan Shortbread

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store.  Here’s my version.  It’s easy to make and is sure to become a family favorite.

Ingredients for Pecan Shortbread

  1. ½ cup light brown sugar
  2. 1 cup butter – unsalted
  3. 1½ cups all purpose flour
  4. ½ cup corn flour (corn starch)
  5. ½ cup chopped pecans finely ground
  6. ½ cup chopped pecans
  7. ½ tsp vanilla
  8. Demerara sugar or extra light brown sugar for dusting

Directions for Pecan Shortbread

Preheat oven to 325°.  In a bowl combine the flour, corn starch, and finely ground pecans.  In the bowl of a mixer cream the sugar and the butter.  Add the vanilla and the chopped pecans.  Slowly add the flour mixture and combine to form a dough.

Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter.  Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned.  As soon as you remove them from the oven lightly sprinkle with Demerara sugar.  Remove to a wire rack to cool.  They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long  before the expiration date.

 

Here are a few items to help make this recipe:
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee

 

 

 

 

 
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These cookies are sure to bring out the Scotty in you!  5 paws

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2013 all rights reserved

 

World's Best Pecan Shortbread Cookies
Yields 24
Write a review
Print
Prep Time
15 min
Cook Time
28 min
Prep Time
15 min
Cook Time
28 min
Ingredients
  1. 1/2 cup light brown sugar
  2. 1 cup butter - unsalted
  3. 1 1/2 cups all purpose flour
  4. 1/2 cup corn flour (corn starch)
  5. 1/2 cup chopped pecans finely ground
  6. 1/2 cup chopped pecans
  7. 1/2 tsp vanilla
  8. Demerara sugar or light brown for dusting
Instructions
  1. Preheat oven to 325 degrees
  2. In a bowl combine the flours and finely ground pecans, set aside
  3. In the bowl of a mixer cream the sugar and the butter. Once creamed add the vanilla and the chopped pecans. Once combined slowly add the flour mixture and stir until a dough is formed. Roll out to approximately 3/8 of an inch thick and cut into rounds. Place onto a ungreased baking sheet and bake for 28 minutes or until edges begin to brown. Remove from oven and sprinkle with extra sugar, place onto wire rack to cool completely.
Notes
  1. Biscuits can be shaped into any style desired, and can be stored in an air tight container for a week or two.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Peanut Butter Shortbread

Peanut Butter Scottish Shortbread

Peanut Butter Scottish Shortbread

 

 

 

 

 

 

I’m in an experimental mode trying out this new recipe format and I needed a quick recipe to post so I broke out my great peanut butter shortbread recipe.  The recipe format didn’t work so here’s my standard recipe format for my great Peanut butter Scottish shortbread.

Ingredients for Peanut Butter Scottish Shortbread

  1. 16 oz butter
  2. 16 oz peanut butter
  3. 1 cup caster sugar
  4. 3 cups flour
  5. 1 cup rice flour

Preheat oven to 325°

In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.

In a separate bowl put the two flours and whisk to blend.  Slowly the flour add to the creamed butters and sugar.  Continue to mix until completely combined.  Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet.  Use a fork or a cookie stamp to flatten slightly.  Bake for about 28 minutes until lightly browned.  Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.

 

Here’s a few items to help prepare this recipe
OXO Good Grips Medium Cookie Scoop
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Peanut Butter in a shortbread cookie, Sheer Genius ! 5 paws for sure!

 

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Peanut Butter Shortbread
Yields 60
A great cookie
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 16 oz butter
  2. 16 oz peanut butter
  3. 1 cup caster sugar
  4. 3 cups flour
  5. 1 cup rice flour
Instructions
  1. Preheat oven to 325°
  2. In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.
  3. In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved