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Scottish Shortbread

12/5/2014

6 Comments

 
   Something strange has happened to me...I started playing Christmas music long before my usual grinchy December 1st date....in fact, I started playing it in the 2nd week of November....I'm not sure what's happening? Maybe it's because I'm finally medicated and not so derned grumpy....? I'm not sure, but whatever the reason, I'm enjoying it, I'm feeling festive, and festive-ness says shortbread to me! Make it a crazy simple, freezable shortbread, and I'm over-the-moon!
   I make a mean whipped shortbread, and seriously, it's so buttery and good, but these adorable Scottish shortbread have been calling to me. 
   This is a recipe I pinned on Pinterest from Gourmet Photography, and these seriously buttery and scrumptious cookies only have 3 ingredients! Woot woot! Anyone can pull these off, and did I mention they freeze? Yes I did! Well, what are you sitting and reading this for? Get out the 3 ingredients, a freezer friendly bag or plastic container, and get baking for the holidays! :)       
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Scottish Shortbread

Ingredients:

    • 2 cups butter, softened
    • 1 cup packed brown sugar
    • 4 to 4-1/2 cups all-purpose flour


Method:

  1. Preheat oven to 325 Degrees
  2. In a large bowl, cream butter and brown sugar until light and fluffy. 
  3. Add 3-3/4 cups flour and mix well. 
  4. Turn onto a floured surface. Knead (for about 5 minutes), adding enough remaining flour to form a soft dough. 
  5. Roll to 1/2 inch thickness. Cut into 3 inch x 1 inch strips (approximately, don't stress out about it!).
  6. Prick with a fork, and place 1 inch apart on ungreased baking sheets
  7. Re-roll, cut, and prick dough until it's all been used up. If there is just a pinch left, feel free to eat it! There's no raw eggs to make you sick!
  8. Bake for 20-25 minutes or until cookies are lightly browned. Don't you dare over-bake these! :)  

       This batch makes about about 4 dozen cookies and it doubles (and triples) well. Woot woot!
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   I hope you all try these out! They are worth it for sure!
   So, this weekend has my husband work party tonight, then Saturday is our Tweed Santa Clause Parade, as well as the Tweed Festival of Trees. Later in the day we hope to  make a trip and visit with some friends who we had lost touch with, then Sunday is my husband's work party for the kids! So, it's a busy weekend up ahead, but I'm looking forward to it! It's a weekend full of Christmas activities! 
   I hope you have some festive plans for the weekend, and if you don't, well, bake some cookies!  :)  

xo
6 Comments
Sharon
12/5/2014 01:45:16 am

I find this recipe is PERFECT for shortbread based baked goods that you need to be strong - like cheesecake, squares, etc. Also, I love that you wrote "finally medicated" LOL xoxo

Reply
Amy-Lyn Van Londersele
12/5/2014 04:30:36 am

Indeed, this shortbread is perfect for a base! I would make it with white sugar if I was using it as a base though; I like to use brown sugar if I'm making them to stand alone. And Christmas on meds is a lot more merry than without!!! :)

Reply
Julia
12/7/2014 09:39:41 pm

Awesome recipe Amy-Lyn! Looks delicious! What restaurant have you had the best shortbread? Remember to add it to your Besty List! http://www.thebesty.com/bushelandapeck

Reply
val
12/16/2014 02:19:57 am

Apparently I'm supposed to write on this blog if I make this shortbread. So now I am. haha
It was very easy to make, and very yummy!
I LOVE easy recipes!

Reply
Amy-Lyn Van Londersele
12/16/2014 02:27:47 am

Well, I'm glad you liked them and they turned out! I also love how gosh darn cheeky you are! :)

Reply
val
12/16/2014 10:50:15 am

To make it even easier, I just had them in the mixer for 5 minutes. I'm not about to stand there and knead for 5 minutes when something else will do it for me.

Reply



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