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/

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

 

 

 

 

 

 

Classic Scottish Shortbread Recipe

Classic Scottish Shortbread

 

 

shortbread
shortbread

 

 

 

 

 

 

 

 

This Scottish Short Bread Recipe was a 2013 award winner at the Sarasota Highland Games.  It’s a very traditional and simple recipe that can be added to or embellished any way you want.

Set oven to 325° with rack in the center

Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3:

  1. ½ cup of granulated sugar
  2.  1 cup = 2 sticks = ½# of Butter
  3. 1½  cups of all purpose flour

You can make larger batches just multiply the ingredients equally.
001Put the sugar and the butter into a mixer and cream them.  Once creamed begin to slowly add the flour003Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.004Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼” thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork.  Cook for about 25 – 30 until edges begin to lightly brown and transfer  to a wire rack and cool completely.006008Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan.  Take a floured fork and lightly press down on the cookie ball.  Cook for appox 28 minutes until the edges begin to lightly brown.  Remove to a wire rack and cool completely.009Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.

Here’s a few things that will help make baking these cookies a little easier

 

Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
KitchenAid KP26M1XPM Professional 600 Series 6-Quart Stand Mixer, Pearl Metallic
Brown Bag Scottish Thistles Shortbread Pan
Personalized Scottish Thistle Glass Cookie Jar

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Th’ king o’ biscuits oor hielan shortbread.  A treat a’ year round bit especially at yule.  I give it 5 paws all the time.

 

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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

 

Classic Scottish Shortbread
An award winning recipe for the King of cookies
Write a review
Print
Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3
  1. ½ cup of granulated sugar
  2. 1 cup = 2 sticks = ½# of Butter
  3. 1½ cups of all purpose flour
Instructions
  1. Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flour
  2. Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.
  3. Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼" thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 - 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.
  4. Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.
  5. Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.
Notes
  1. Will keep in an air tight container for up to two weeks, but don't worry they won't last that long!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/