SCOTTISH SHORTBREAD COOKIES
SCOTTISH SHORTBREAD
COOKIES
2 cups butter
1 cup packed
brown sugar
4 1/2 cups
all-purpose flour
DIRECTIONS
Preheat oven
to 325 degrees F (165 degrees C).
Cream butter
and brown sugar. Add 3 to 3 3/4 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 3x1 inch strips. Prick
with fork and place on ungreased baking sheets.
Bake at 325
degrees F (165 degrees C) for 20 to 25 minutes.
Comment: Real
butter and brown sugar give it an irresistible flavor.
MY DAD'S FAVORITE SHORTBREAD COOKIE
3/4 c. butter
1/4 c. sugar
2 c. flour
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
MELT-IN-YOUR
MOUTH SCOTTISH SHORTBREAD
COOKIES
1 1/4 c. powdered
sugar
4 c. flour
(bleached flour works best)
2 tbsp. cornstarch
4 cubes butter
(no substitutions, please) room temperature
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
Shortbread
Cookies with White Chocolate & Raspberries Recipe
Shortbreads:
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter,
room temperature
1/2 cup (60 grams) powdered (confectioners
or icing) sugar
1 teaspoon pure vanilla extract
Filling:
1/4 - 1/2 cup of raspberry jam
2 ounces (60 grams) white chocolate,
grated
Homemade Raspberry Jam:
Raspberry Preserves:
2 cups (225 grams) (8 ounces) frozen
raspberries, unsweetened
1/4 cup (50 grams) granulated white
sugar
a few drops of fresh lemon juice
DIRECTIONS
In a separate bowl whisk the flour
with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies.