• 12Dec

    Today we leave Sweden and travel to Scotland for out latest cookie — Scottish Shortbread.

    shy1

    While not Swedish, they are a perfect, buttery cookie to go along with our others.  And, besides, they’re a tradition in Bob’s family.  This is his Scottish grandmother’s recipe and has been passed down through his dad.  And, now, I’m happy to say, his boys are sharing it with their kids, too!

    This simple cookie has only three ingredients — butter, sugar and flour!  The final product can take on many shapes, but this year, we did “coins.”  Start by dividing the dough into fourths and rolling out a log 1-1/2″ to 2″ in diameter.

    sht1

    We like to roll these in colored sugar.

    sht2

    Just sprinkle some on a piece of waxed paper…

    sht3

    …and roll!

    sht4

    You can use lots of different colors.

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    Roll each log up in waxed paper and refrigerate for a few hours or overnight.  Then, slice them with a sharp knife into little coins.

    sht6

    Bake until they just start to brown.  I overcooked some of mine.  ;-(

    But, we still plan to eat them!

    sht7

    Scottish Shortbread

    Ingredients:
    4 sticks butter
    1 cup sugar
    4 cups flour

    In a stand mixer fitted with a paddle, cream butter and sugar about 2 minutes.

    Add flour in three or four parts to butter mixture.  Mix until a nice ball comes together.

    Knead lightly and divide into four pieces.  Roll each piece into a log approximately 1-1/2″ to 2″ in diameter.

    Roll in colored sugar, wrap in waxed paper and refrigerate two hours or overnight.

    Slice into “coins” and bake at 350 degrees for 10 – 12 minutes.

    Yields 100 cookies.

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