This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick all over with a fork. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.

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Nutrition Facts

210 calories; protein 2.3g; carbohydrates 22.6g; fat 12.5g; cholesterol 32.5mg; sodium 120mg. Full Nutrition
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Reviews (75)

Rating: 5 stars
12/29/2007
This recipe was very easy and was delicious. I used a Kitchen Aid mixer and worried it was mixed too fine, but everything turned out perfectly. I'm not going to buy Walker's shortbread anymore! Read More
(83)
Rating: 5 stars
12/08/2009
Love it! Here's a great tip for cutting in the butter. Use frozen butter and grate it in with a cheese grater. Takes so much less time than cutting it in with a pastry blender or knives. Read More
(51)
Rating: 5 stars
05/27/2011
Wow! First of all, this recipe was a lifesaver because I was making the cookies for someone who loves shortbread and I tried a recipe from a different site that called for me to roll out the dough and cut it into shapes with disastrous results. So I tried these cookies and they couldn’t have been better! They taste like the fancy, store-bought authentic shortbread I’ve tried and the texture was right on—firm but crumbly. I added a bit less than a quarter cup extra sugar and threw in some toasted and chopped cashews at the end so they would be nutty shortbreads. I had to stop eating them so we would have enough to package and give away! They weren’t the easiest cookies to make (my hands were very tired after cutting in a pound of cold butter- perhaps next time I’ll use the grating disc on my food processor first?) but I was very happy with the results! Read More
(41)
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Rating: 4 stars
12/17/2007
Wonderful flavor- but the buttery taste was a bit too much for me as I'm not a huge fan of butter. I will add more flour next time. I sprinkled more sugar on top before baking to make it sweeter and prettier. Tip: Bake the shortbread for 5 min, then take out to prick the holes with a fork. The butter would have melted and held the dough together, making pricking the dough much easier. I found it impossible to prick the shortbread before baking without it crumbling to pieces. Read More
(30)
Rating: 5 stars
12/24/2006
I HAVE NEVER MADE SHORTBREAD COOKIES BUT AFTER MY MOM WENT TO SCOTTLAND LAST YEAR AND SENT SOME HOME I MADE SURE I TRIED TO MAKE SOME THIS YEAR. THIS RECIPE WAS GREAT. MY ARM IS STILL SORE FROM ALL THE STIRRING BUT IT IS TRUELY WORTH THE EFFORT. THANK YOU SO MUCH YOU MADE MY HUSBAND VERY HAPPY WITH THE RESULTS Read More
(29)
Rating: 5 stars
12/28/2010
This was very tasty and easy. I simply used a cheese grather on the butter. That made it much easier to cut in. Could easily be halved, makes a lot. The neighbors all got a lot. Read More
(28)
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Rating: 5 stars
12/16/2007
This is an awesome recipe, it couldn't get easier than this! I did half of the recipe, put it into a 9x13 pan and added chopped pecans, pressing them into the dough with a spatula. I forgot to prick the dough with a fork - not sure what that does, but the pan of shortbread turned out wonderful! I did leave them in for a couple extra minutes, as the edges weren't brown yet, and it could have been left in longer as the middle was still pretty soft. I let my husband do the 'taste test' and his words were "Add this one to your list of keepers!" (he can be a bit picky!) Thanks so much, I will makes these often! Read More
(26)
Rating: 5 stars
12/15/2007
Delicious shortbread! I put it in a 9x13" pan, so it was nice and thick. baked it for 45 minutes, and it turned out perfectly. I used salted butter, so I didn't add the extra salt. Oh, and a tip for making it look pretty - turn it upside down from the pan onto the cooling rack (after cutting it into squares, of course). The bottom is nice and smooth, so it's much better looking than the top with all of the holes. Read More
(20)
Rating: 5 stars
12/19/2007
this turns out really well. i do recommend using cold butter, because it goes into the oven in little balls that melt throughout the batter... yum! however i DO NOT recommend cutting the 2 cups of butter in with knives (like i did)... it takes forever. use a pastry blender and you'll enjoy making this a lot more Read More
(19)