Originally posted July 28, 2014

Scottish Shortbread Cookies

Scottish Shortbread Cookies by Sarah Xiong

Because there are so few ingredients use the best quality European butter possible. This recipe can be doubled. The first recipe makes a crumbly cookie that can be baked right away. The second recipe makes a crispy cookie that needs resting.


  • 3 tbsp powdered sugar
  • 3 tbsp superfine sugar
  • 4 oz ap bleached flour
  • 2 tbsp rice flour
  • 4 oz butter, softened
  • 1 tsp vanilla extract or 3/4 tsp vanilla bean paste
  • 1/16 tsp salt
  • .5 oz/14g = 1 tbsp granulated sugar
  • .30 oz/8g = 1 tbsp powdered sugar
about 20 small cookies


Add sugars and flours in large bowl. Whisk to incorporate.

In small bowl add vanilla to butter and blend.

Cut butter into flour til crumbly. Pour onto lightly floured surface. Pat into a square shape and cut in squares.

Bake 350 10 minutes. Turn pan, bake for another 10.

For a crispy cookie: cream butter, sugars and vanilla. Stir in flours and salt. Roll into a 9" log and refrigerate overnight, up to 3 days. Cut into 1/4" slices. Bake 400 for 5 minutes then lower temp to 350 for 7 minutes. Rotate as needed.

1 hour



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