Vanilla and chocolate flavor this Scottish classic.

Recipe by Oxmoor House January 1995


Recipe Summary test

3 dozen


Ingredient Checklist


Instructions Checklist
  • Beat shortening and butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until light and fluffy.

  • Scrape vanilla bean seeds into mixture; discard pod. Beat in egg yolk. Add flour and salt, beating at low speed just until blended. Stir in grated chocolate. Press dough into an ungreased 15" x 10" x 1" jellyroll pan.

  • Bake at 325° for 25 minutes. Let cool slightly in pan. Cut shortbread into 3" x 1 1/4" strips, using a fluted pastry wheel. Let cool completely in pan.

  • Shortbread Wedges: Press half of dough into an ungreased 9" round cakepan. Bake at 325° for 28 to 30 minutes. Let cool completely in pan. Cut shortbread into thin wedges. Repeat procedure with remaining dough. Yield: 2 dozen


Christmas with Southern Living 1995