Scottish Shortbread
Classic Scottish shortbread, cut into squares while still warm — from Evelyn's original recipe card.
Contributed by Evelyn Hill
DessertScottishYield 15 squaresScaled Quarter — ¼×
DessertScottishYield 20 squaresScaled Third — ⅓×
DessertScottishYield 30 squaresScaled Half — ½×
DessertScottishYield 60 squaresScaled Original — 1×
DessertScottishYield 120 squaresScaled Double — 2×
DessertScottishYield 180 squaresScaled Triple — 3×
DessertScottishYield 240 squaresScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Ingredients
Tap one to check it off
Instructions
- Start by creaming the butter and sugar together thoroughly.
- Add the egg yolk and beat until smooth.
- Add the flour and mix just until combined -- the dough will be stiff.
- Turn the dough out of the bowl and knead lightly until soft and smooth.
- Press the dough evenly into a rimmed cookie sheet or an 11x13-inch pan, about 1/4 to 1/2 inch thick.
- Prick the dough all over with a fork.
- Bake for 1 hour at 325°F (165°C).
- Cut into squares while still hot.
Notes
Evelyn's original 3x5 card is torn and smudged and doesn't specify a pan size or thickness -- a large rimmed cookie sheet with the dough rolled to about 3/8 inch thick works well. The card's hour-long bake time seems to assume a thicker dough than that: at 325°F, this shortbread turned golden brown in about 30 minutes. Whatever pan size is used, watch for a golden top rather than relying on the clock. It's important to cut it into squares while still hot -- cut cold, it just crumbles instead of cutting cleanly.