Rating: 4 stars
4 Ratings
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  • 5 star values: 3

Tired of traditional Christmas cookies like sugar cookies and gingerbread?  This super simple Scottish shortbread is the perfect cookie to enjoy with family or give as as a gift.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

total:
1 hr
Yield:
Makes 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.

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  • Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

  • Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

  • Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

  • Note: Nutritional analysis is per wedge.

Chef's Notes

Notes: Store these rich shortbread wedges airtight for up to 1 week.

Nutrition Facts

143 calories; calories from fat 49%; protein 1.4g; fat 7.8g; saturated fat 4.8g; carbohydrates 17g; fiber 0.4g; sodium 79mg; cholesterol 21mg.
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