I am going to share the absolute best shortbread recipe you will ever have. This recipe has been handed down from my great Aunt Jean, from, you guessed it… Scotland. I still remember her beautiful thick accent, with that wonderful Scottish burr. I could just listen to her for ever, I loved it so much.
Now, I am a huge fan of shortbread. It is my all-time favorite cookie. Traditional shortbread is less sweet and more rich, perfectly buttery and crumbly and melts when it’s in your mouth. This recipe provides just that! I hope you enjoy it as much as I do.
- 1 cup of white sugar
- 1 cup of rice flour
- 3 1/2 cups all-purpose flour
- 1 brick (pound) salted butter
- Mix butter and sugar until well mixed
- Add rice flour, mix
- Add white flour, mix
- *See below for baking options
Making Your Cookies
There are two ways I make these cookies. One is fast and easy. I use this method if life is crazy and time is precious. ( This can happen during the holidays! ) The second, is to make these babies when I DO have time, where I can bake while potentially enjoying a glass of wine or a cup of hot cider. It’s more a labor of love with rolling and cutting out the shapes that are inspiring me at the moment. Take your pick!
Method 1 - Easy
- Pad the dough into a cookie sheet.
- Use a knife to draw lines in the dough to what size you want your cookies. ( do not cut all the way through)
- Bake at 350 degrees for 10 minutes
- Reduce temperature to 300 degrees and bake for (30-40-50) minutes. Use middle rack ( I know this seems to be a huge difference, but it really depends on your oven and how well you like your cookies baked.)
- Cut cookies when fished and slightly cooled
Method 2 - More time
- Roll the dough out on a nice clean surface to your desired thickness. ( I like about a half inch )
- Use cookie cutters to cut out cookies and place on baking sheet.
- Same baking instructions, be sure to watch towards the end for the look of your perfect shortbread.
** Note: Shortbread is such a classic cookie a simple shot glass makes the perfect round two bite cookie. It also looks beautiful stacked with a pretty ribbon.
These were the shape of choice last year. Simple, elegant and so very delicious.
Bonus: They freeze well!