Go Back
+ servings
stacked chocolate dipped shortbread cookies
5 from 2 votes

Scotch Shortbread Cookies

Buttery melt-in-your-mouth shortbread cookies. Dipped in semi-sweet chocolate and rolled in nuts.

Course Dessert
Cuisine English
Keyword butter cookies, Scotch Shortbread, shortbread
Prep Time 10 minutes
Cook Time 25 minutes
Servings 48 cookies
Calories 153 kcal
Author Janet Barton



  • 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.) 


  1. Preheat oven to 325 degrees.    Remove cookies to rack; allow to cool. 

  2. 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.

  3. 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. 

  4. Store lined, tightly covered tin.  Shortbread may be eaten at once, but ripens and mellows with age. 

  5. Makes about 5- 6 dozen.

Chocolate dip

  1. 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.

Nutrition Facts
Scotch Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 153 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 21mg7%
Sodium 2mg0%
Potassium 50mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 238IU5%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.