Shortbread Cookies

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READY IN: 30mins
Recipe by lightblue26

traditional cookie from Scotland. Simple to make but delicious. The secret to the crispness of this cookie recipe is rice flour which we always used in Scotland but I have never seen in a printed recipe. (My supermarket stocks rice flour in the Hispanic food section). Traditionally eaten with tea or at New Year with a wee dram.

Ingredients Nutrition

Directions

  1. Measure all purpose flour and rice flour into a large bowl, stir with a whisk to blend.
  2. In a large bowl beat butter and sugar till light and fluffy. Stir in vanilla. Stir in flour mixture. Mixture will be soft. Place half mixture on a sheet of plastic wrap, press into a 1" thick round, cover and refrigerate 2 - 3 hours.
  3. Repeat with remaining dough.
  4. Preheat oven to 350.
  5. On a lightly floured board with a lightly floured rolling pin roll dough to 1/4".
  6. thickness, place on ungreased cookie sheet and bake for 15 - 20 mins till lightly browned. Cool on cookie sheet, remove to rack to finish cooling. Store in airtight container. Freezes well.
  7. (I use a half recipe as a base for cheesecake, after mixing press dough into bottom and up sides of springform pan. Bake as directed, cool and fill with cheesecake filling,).

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