Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
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2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour
Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Chilling the dough is our #1 secret to making the best shortbread! Chilling allows the dough to rest and hydrate. It also firms up the butter, making the dough easy to slice into rectangles prior to baking. We recommend chilling the dough in the fridge for 20 to 30 minutes.
Why do you poke holes in shortbread?
As the shortbread bakes, the butter in the dough melts and releases steam. To keep the shortbread from puffing up in the oven (and retain its dense texture), holes are poked into the dough prior to baking to allow the steam to escape.
What's the difference between Scottish shortbread and regular shortbread?
Historically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie. Over the centuries, the recipe has evolved into the much tastier, buttery treat we know it to be today. Scottish shortbread should not be confused with Scottish cookies, which contain butter and shortening and are not as crumbly as shortbread.