This is week 3 of our 12 Cookies of Christmas baking adventure through my Mom’s 1959 Betty Crocker Picture Cookbook. We are baking Scotch Shortbreads. My taste testers ages 3-10 did not like this cookie. “It’s not sweet enough, Mommy.” Ladybug said in a mournful tone. However, the adults did enjoy this cookie very much. I highly recommend it with coffee. In fact, the shortbread is my favorite selection so far. The description in the cookbook is spot-on: “Old-time delicacy from Scotland…crisp, thick, buttery.”
Mix together thoroughly:
1 cup soft butter, 5/8 cup sugar (1/2 cup plus 2 tbsp.)
Stir in: 2 1/2 cups sifted GOLD MEDAL Flour
Mix thoroughly with hands. Chill dough. Roll out 1/3 to 1/2″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). We used a simple 2″ circle cookie cutter. Place on ungreased cookie sheet. Bake for 20 to 25 minutes in a 300 degree F oven. (The tops of the cookies do not brown during baking…nor does shapes of the cookies change.) This recipe makes about 2 dozen cookies.
So far, here are the results of the taste test:
Week# 2 Pumpkin cut-outs are winning.
Week #1 Gingerbread Men are a close second.