Scotch Shortbread
- Cook Time: 45 mins
- Total Time: 45 minutes
- Yield: 21 1x
Ingredients
Scale
- 1 cup (1/2 pound) soft unsalted butter
- 1 cup (1/4 pound) powdered sugar
- 2 cups (1/2 pound) all purpose flour
- Optional: 4-6 ounces melting chocolate disks, dried coconut, slivered almonds
Instructions
- Set oven to 300ºF
- Cream the butter and sugar together.
- Add flour. Combine to make a soft dough.
- Pat into an 8×8 square dish. Prick with a long-tined fork all over the shortbread.
- Bake 40-45 minutes until set and edges are just barely beginning to brown.
- Cut into 21 rectangles while hot and allow to cool in the pan.
- Once cool, gently remove.
- For the optional decoration: Melt chocolate disks in a double boiler over medium heat, stirring until melted.
- Dip edges in melted chocolate and sprinkle with coconut or almonds if desired. Lay on waxed paper covered plate and refrigerate 10 minutes to set the chocolate.
- Store cookies in an airtight container.
Find it online: https://hilahcooking.com/scotch-shortbread-recipe/