Mixing Scotch Shortbread Cookies
- In the bowl of an electric mixer, add the whopping pound of butter.
- Beat the butter just a bit to loosen it up and make it all creamy.
- Add the confectioners sugar, then add the flour and cornstarch, that has been sifted together, a spoonful at a time.
- Beat the batter up until a smooth dough forms.
- The dough should be very pliable.
Cutting and baking Shortbread
- Remove the dough from the bowl and place on a lightly floured surface.
- Roll the dough to about 1/2-inch thickness. It doesn’t have to be an exact measurement or a perfect rectangle.
- Use a sharp knife or a pizza cutter, cut into 1′ x 1 1/2′ rectangles. Place the cookies on a parchment lined baking sheet or an ungreased baking sheet.
- Prick the cookies with the tines of a fork.
- Bake in a preheated 325 degree oven for 25-30 minutes or until just beginning to brown.
- Remove cookies from the oven. Cool completely. I like to store the baked shortbread in tins layered with waxed paper. They will store for at least 3 weeks in a cool place and the flavor actually mellows as they age. Shortbread can be frozen as well for over a month.
- Melt 8 ounces of semi-sweet chocolate (be sure to temper the chocolate if it is couverture). Dip the ends of shortbread in the chocolate.
- Dip in chopped nuts of your choice then place on a baking sheet lined with waxed paper. Let the chocolate harden completely before storing.
Scotch Shortbread Cookies
Buttery melt-in-your-mouth shortbread cookies. Dipped in semi-sweet chocolate and rolled in nuts.
- 1 lb unsalted butter slightly softened
- 1 cup powdered sugar
- 4 cups flour
- 1/3 cup cornstarch
- 8 ounces semi-sweet chocolate melted (temper chocolate if using couverture)
- Chopped nuts ( assorted, such as sliced almonds, pistachio, macadamia, etc.)
Preheat oven to 325 degrees. Remove cookies to rack; allow to cool.
In a large bowl cream butter. Gradually add sugar creaming well. Add flour and cornstarch (which have been sifted together) a little at a time, creaming until dry ingredients have been blended.
With a rolling pin, roll out about ½-inch thick. Cut into 1 ½ x 1-inch squares; prick top with fork tines; bake on ungreased cookies sheet for 25-30 minutes or until barely showing signs of browning. Tops of cookies do not brown much nor do shapes of cookies change.
Store lined, tightly covered tin. Shortbread may be eaten at once, but ripens and mellows with age.
Makes about 5- 6 dozen.
After cookies have completely cooled dip one end of the cookie in melted chocolate and roll in chopped nuts. Place on a sheet of waxed paper until chocolate hardens.
Previously published in 2012. Updated photo’s, nutritional information, and printable recipe card have been added.
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