Cookies Gluten Free

Scottish 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Historically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie.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.

Try this award winning recipe!

Recipe Source

Instructions

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. 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 3×1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

Scottish Shortbread Tips

Should I chill my shortbread dough?

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.

prep: 15 minutes bake: 20 minutes

about 48 cookies

Ingredients

2 cups butter, softened
1 pouch (1 cup) GOOD MEASURES packed brown sugar
4 pouches (4 cups) GOOD MEASURES all-purpose flour

GLUTEN FREE OPTION:

Replace Good Measures® traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES® GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.