Some of my absolute favorite cookies are crisp, melt in your mouth Shortbread cookies. No other cookie is quite like this crumbly and delicate Scottish treat. (Don’t eat these cookies while you're alone, trust me, you’ll end up eating 50 of them!) I think they are ten times better than a regular sugar cookie because I am not a huge fan of overly sweet, anything.
As delicious as these cookies are, they took time to be known around the world. This is due to Scottish cuisine developing slowly because the English did not go into Scotland much.
The cookie itself became a tradition in medieval times when cooks would use the leftover dough from bread and bake it at a low heat. This created a biscuit and over time the yeast was replaced with butter, making it the cookie we know today.
This recipe was considered expensive, so it was reserved for the rich and holidays such as Christmas. Luckily, today anyone can eat shortbread at any time of year, but it is still eaten primarily at Christmas and New Year’s celebrations. Whenever I eat shortbread, I feel very fancy like I should be sitting down for afternoon tea and cookies!
Do you love these melt-in your mouth buttery delights? When is your favorite time to enjoy shortbread?
- 2 cups of all-purpose flour
- 1 1/4 tsp. salt
- 1 cup of unsalted butter room temp.
- 3/4 cup confectioner's sugar
- 2 tbsp of sanding sugar-optional
- Preheat oven to 325 degrees.
- Cream the butter until light and fluffy
- Slowly add sugar, scraping down the sides.
- Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix
- Using your hands, pat into a cookie sheet, about 1/3" to 1/2" thick.
- Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1/2". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.
- Bake for 20-25 mins. Dust with sanding sugar if desired, I don't do this step.