Kittencal's Scotch Shortbread Bars

"These shortbread bars is one of my all-time favorite recipes... I find that baking shortbread in a baking pan somehow produces a flakier, richer cookie...I'm sure you will enjoy these as much as we do."
photo by heidi photo by heidi
photo by heidi
photo by heidi photo by heidi
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
24 bars




  • Set oven to 350 degrees F.
  • Prepare an ungreased 11 x 7-inch baking pan.
  • In a mixing bowl cream butter and sugar well.
  • Combine flour, baking powder and salt; gradually add to creamed mixture.
  • Spread into a prepared ungreased baking pan.
  • Prick well several times with a fork.
  • Bake for 20-22 minutes, or until the edges just begin to brown.
  • Remove from oven the dust with more icing sugar.
  • Cool on wire rack.
  • Cut into bars.

Questions & Replies

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  1. Delicious and buttery shortbread! I added 1.5 tsp vanilla and baked 24 minutes in an 8x8 dark metal pan. I let sit in the pan for about 10 minutes before I flipped it onto a rack to cool. I used this recipe to make shortbread jam bars.. I cut in half and spread warm jam to make a "sandwich." I then topped with a sugar cookie glaze. Indulgent!
  2. Wonderful recipe! I doubled the recipe and lightly pressed in into a 13x9 pan. I also mixed in some dried cranberries, orange zest and pecans for a delicious tangy twist. Five stars!!!!!!!
  3. I have to double the recipe just to have enough to pack in my husbands' lunch the next day.....excellent recipe!! Thanks!
  4. Heaven in a little buttery cookie - who knew!! Right out of the oven, these just melt in your mouth. I made half the recipe last night and patted the dough into a square onto an ungreased cookie sheet. Then I cut them into little strips and separated them - they puffed up just a tiny bit from the baking powder. These were certainly flaky and rich - and now they are all gone!
  5. My mixture was very crumbly and I was uncertain if it hold together, so I quashed it down into the tray quite firmly with the back of a big serving spoon before it went into the oven. I needn't have worried: once cooked, I had a tray of lovely flakey shortbread, and just as Toni found, no sugar grittyness -EXCELLENT :) Please see my rating system, for ease of making, no rolling out dough or hassle with multiple cookie sheets AND great taste, a wonderful 5 stars :) Thanks !



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