Scottish Shortbread

Shortbread Cookies
Staff Writer
Shortbread
Shutterstock/Geordie

Shortbread

Though they aren't in the classic Girl Scout logo shape, these shortbread cookies are as close to their classic Trefoils as you can get. 

12
Servings
215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups butter, softened (1 1/2 sticks)
  • 1/3 Cup sugar
  • 1 Tablespoon sugar
  • 1 1/2 Cup all-purpose flour
  • 1/2 Cup finely ground semolina flour

Directions

Preheat oven to 300 degrees F. In large bowl, with mixer at low speed, beat butter and 1/3 cup sugar until blended. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula.

With hand, mix both kinds of flour into butter mixture just until crumbs form. (Do not overwork dough or shortbread will be tough.) Pat shortbread crumbs into ungreased 9-inch round tart pan with removable bottom or cake pan. With fork, prick dough all over in a decorative pattern. Sprinkle with remaining tablespoon of sugar.

Bake shortbread 1 hour 10 minutes or until lightly browned around the edge. Let cool in pan on wire rack 10 minutes.
Remove shortbread from pan to cutting board. While still warm, cut shortbread into 16 wedges. Cool wedges completely on wire rack. Store cookies in tightly covered container up to 1 week.

Nutritional Facts

Total Fat
7g
10%
Sugar
5g
6%
Saturated Fat
2g
8%
Carbohydrate, by difference
34g
26%
Protein
4g
9%
Calcium, Ca
7mg
1%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
54µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
49mg
7%
Selenium, Se
10µg
18%
Sodium, Na
66mg
4%
Water
7g
0%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.