Scotch Shortbread (Cookies)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is an old recipe from the American Woman's Cookbook, originally published in 1938. It was my dad's favorite cookie. Time includes chilling time.

Ingredients Nutrition


  1. Beat butter and brown sugar together until light and fluffy.
  2. Mix in flour.
  3. Wrap dough and chill for about 1 hour, or until firm enough to roll out.
  4. Preheat oven to 325°.
  5. Roll dough out on lightly floured board.
  6. Cut out cookies.
  7. Place on ungreased baking sheets.
  8. Bake for about 20 minutes, or until lightly browned at edges.


Most Helpful

I got 50 little star cokies from the mix. I put the mix in the fridge but when I got it out it was too stiff to roll so I had to knead till it became pliable. I baked them in 3 batches (2 x 25 and 1 x10), the first batch I put into a 160C fan forced oven for 15 minutes and they came out slightly overcooked, the second batch I lowered the oven to 150C and thought I put the timer on for 10 minutes but it didn't go off and 25 minutes later ahhhhh well and truly browned so for the 3rd I watched like a dog and 10 minutes were perfection. The DM tried one from each batch and thought they were all good and were buttery but the more cooked ones were a bit dry, so will be making again in the future but keeping a much closer eye on that timer. Thank you Chocolatt, made for Please Review this Recipe.

I'mPat February 28, 2011

Chocolatl, these are great scotch shortbread! I love the simplicity in them, both in the baking, and the flavour. Like 2Bleu, I cheated a bit and didn't roll out the dough and use cookie cutters, but I did roll the dough into a log, wrapped it tight, and then sliced it the next morning. Easy peasy! Thanks for sharing the recipe. Made for PRMR Tag.

Katzen March 03, 2010

The flavor of these buttery cookies was wonderful. Even when thoroughly chilled, the dough seemed very sticky and buttery. I probably should have added more of the cake flour. Perhaps it was our humidity, but the cookies spread and got very thin and crisp in just 15 minutes. They turned out to be wonderful crispy cookies, but not the traditional shortbread consistency. We enjoyed them anyway. Made for ZWT 8.

PanNan August 19, 2012

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