Scotch Shortbread (Cookies)

"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."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by PanNan photo by PanNan
photo by I'mPat photo by I'mPat
photo by kellychris photo by kellychris
photo by Katzen photo by Katzen
Ready In:
1hr 10mins
3 dozen




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. It seems that one of the few things I don't have in my pantry is cake flour, but I do now, & will be making these cookies again & again, not just to use up that flour, but because they are (1)so easy to make & (2)so flavorful! Absolutely great! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits tag]
  5. These are good, simple cookies. My DH likes the fact that they are not hard, or "crunchy", either.Thanks so much-made for ZWT6 and the Xtra Hot Dishes.



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