Scottish Shortbread

Scottish Shortbread - Photo by JayDi Photography

Who doesn't love a recipe that only has 3 ingredients?  In just one batch, I've made enough cookies to munch on, share and freeze.  Score one point for me on a holiday baking head start!  One of the comments that I saw on a few baking sites is that if you wanted to try chocolate shortbread, only add up to 4 cups of the flour before dividing the dough in half.  Then knead the first half of the white batter with 1/4 cup flour, and knead the other with 1/4 cup cocoa powder.  I thought, why not?  The chocolate cookie doesn't have a powerful chocolate taste and maintains the shortbread crumb nicely. 

Scottish Shortbread 

Prep: 15 min. Bake: 20 min./batch

Yield: 4 dozen

Ingredients

2 cups butter, softened

1 cup packed brown sugar

4 to 4-1/2 cups all-purpose flour

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.

Add 3-3/4 cups flour and mix well. Turn 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-in. x 1-in. strips. Place 1 in.

apart on ungreased baking sheets. Prick with fork. Bake at 325°

for 20-25 minutes or until cookies are lightly browned.