Short Stuff

In the KitchenWelcome to our kitchen. Here we’ll share our favorite recipes, lament over food failures, test out new gadgets, and discover tips to making kitchen life easier. Join us on this new adventure and share your life experience with the rest of us!


One of my husband’s favorite winter desserts is my Scottish shortbread. Fresh and warm from the oven, just slather on a little boysenberries jam and you’ve got the perfect cold weather snack.

Shortbread has got to be one of the easiest cookie recipes under the sun. There are very few ingredients, it’s fast making, and it tastes incredible. Today, we thought we’d share our favorite shortbread recipe with all of you and let the recipe speak for itself!

Scottish Shortbread

2 cups butter, softened
1 cup packed brown sugar
4 1/2 cups all-purpose flour

Preheat oven to 325 degrees. Cream butter and brown sugar. Add 3 – 3 1/2 cups flour; mix well. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Price with fork and place on ungreased baking sheets. Bake for 20 to 25 minutes.

Please note: I never said the recipe was healthy! (laughing) It sure does taste great though.

Time to Chime In: Are you a shortbread expert? What is your perfect recipe for this incredibly edible dessert?


3 thoughts on “Short Stuff

  1. We’re not shortbread experts, but we recently made some Caraway Seed Shortbread biscuits (cookies) from a River Cottage recipe. The caraway seeds add a slight mint taste to them, which comes pretty close to perfect for us.

    Liked by 1 person

  2. Pingback: In the Kitchen: Mexican Shortbread | A Homeschool Mom

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