Scottish Shortbread Cookies
This is a very simple and super tasty cookie recipe. The dough is very easy to handle when rolling out, especially if you roll it out on lightly floured parchment. I use a 1 1/2 inch round cookie cutter, and it makes about 40 cookies. The cookies spread very little, so feel free to place them pretty close together on the parchment to bake.
- 1 cup (two sticks) salted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup powdered sugar
- 2 cups of flour
Preheat your oven to 350°F.
Making sure that there are no lumps in your brown sugar and then, with a mixer, cream together the butter and brown sugar completely.
Add in the powdered sugar and combine until smooth.
Add in the flour slowly, with the mixer on low until the dough is completely mixed together.
Roll the dough until it’s 1/4 inch thick and cut out shapes as desired. Pierce the top of each with a fork two or three times.
Bake on parchment lined sheets at 350°F for 10-12 minutes, until the cookies are lightly browned.
Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.