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Scotch Shortbread

Rated as 4.92 out of 5 Stars

"My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!"
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35 m servings 267
Original recipe yields 12 servings (12 cookies)


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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
  3. Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts

Per Serving: 267 calories; 15.6 29.3 2.9 41 109 Full nutrition

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Read all reviews 17
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Very nice shortbread. Rich and buttery. I do question the instruction to mix the ingredients by hand. The probability, in my opinion, is that would lead to overworking it and making it tough.

This turned out very well, I added in a little bit of lemon extract by accident, so I evened it out with a bit of vanilla extract as well and i feel like it added a nice flavor flair to what is ...

Coming from a Scottish background, I am surprised when people alter an authentic recipe, which this is. Making truly excellent shortbread take a little more time than indicated. Slowly incorpora...

This is the original! I think you absolutely should just mix by hand so you still get the little bits of butter. Much like pie dough in that you would never use a mixer for that either. So go...

I had a craving for chocolate and raspberry, but not together. So, I made the dough as per the recipe, then split the batch of dough in half and put each half into a cake round. I mixed mini ...

A very tasty shortbread. I mixed everything in the food processor, just pulse until it's crumbs, dump in pan and pat together. I did add some ground ginger and some candied ginger for a flavor v...

Awesome recipe! It's also good with cinnamon. This one is a keeper!

So Good! I had an old recipe very similar. I did add a bit of vanilla extract, it was wonderful.

Lovely, simple recipe. I used dark brown sugar instead of white. I used a pastry blender to mix and cut the recipe in half. Only trouble was stopping before I ate the whole pan. Delicious!!