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Scottish Shortbread

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“The real thing. I'm a part French, Canadian born girl. I married a Scottish guy. I made this recipe BEFORE I met him!! But if I serve it to my MIL, she just loves it! There is also a "Royal Shortbread" that I make and I will post it another time. It's the same thing with carmel sauce on top then drizzled with melted chocolate. (I think I might go make some now......) There are many ways to make these cookies. The direction I will put down will be the easiest, but you can also roll out the dough and make shapes with cookie cutters, or if you have a terra cotta shortbread pan, the dough can be pressed into that. (These might be available at any kitchen store, not sure, I got mine as a gift. Thanks MIL!!)”
READY IN:
1hr 15mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together until just blended.
  3. Line a 9" X 9" baking pan with foil. Spray lightly with non-stick spray.
  4. Press dough into pan.
  5. Poke with a fork or drag fork across the top to make a pattern.
  6. Bake for 35-40 minutes. Remove BEFORE cookie gets browned. It will continue to cook a bit after removal.
  7. Carefully remove from the pan by lifting the foil right out of the pan.
  8. On a flat surface, cut the cookie into small bites sized pieces while it is still hot. If you wait too long, the cookie will only crumble.

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