Scottish Shortbread
  • Cooking Time: 30
  • Servings: 32
  • Preparation Time: 20+
  • 2 1/2 c. cake flour
  • 1/2 c. super fine sugar (sometimes sold as ultra fine sugar)
  • 1/2 c. rice flour
  • 2 sticks butter
  1. cut the butter into the other ingredients with a pastry blender
  2. rub butter/sugar/flour mixture finely between your palms (do not use a mixer)
  3. gather dough into a large ball and cut in quarters
  4. hand flatten each quarter into rounds of 1/4" thickness
  5. crimp edges with fork
  6. bake 15 minutes at 350 then lower to 325 for 15 minutes or until light fawn color
  7. remove from oven and immediately cut into wedges
  8. leave on baking sheet until cool and not crumbly
  9. *Note this is a very dry, but manageable dough - definitely worth the effort
The holidays aren't complete without a batch of Scottish Shortbread, which are a hit at any type of gathering. Be warned, they can be addicting! My mom has made this for as long as I can remember. It is originally from her high school friend's stepmom.