SCOTTISH SHORTBREAD COOKIES
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When it comes to Christmas cookies, there is one cookie that has my heart above the rest. Shortbread Cookies. These buttery little bites of happiness have been a fixation for me for YEARS. I used to buy bags of Walker’s shortbread from the store all the time. But now that I know how easy shortbread cookies are to make at home, there’s no going back for me.
I was lucky enough to have my friend Christine share her cookie recipe with me a couple years ago after Mike tried it at the annual Daughters of Scotia Burns Night Dinner. Mike’s been nagged me to make them ever since.
Let me tell you guys, her shortbread cookies did not disappoint. It’s hands down the best shortbread cookie recipe I’ve ever had! I have been known to add some sprinkles on top around the holidays to make shortbread Christmas cookies, but you totally don’t need them. These shortbread cookies are perfect just the way they are.
Personal moment interjection! I don’t usually talk too much about behind the scenes around here, but Mike and I are both drummers in a Scottish bagpipe band – Phoenix Pipe Band. Mike’s been playing for, gosh, about 18 years in various bands, and I’ve been in this band with him for 4 years. It’s seriously the best time!
Through the band, going to highland games, and learning about my family history thanks to my grandpa…I found out I’m part of Clan Macpherson. (Yes, I know I’m wearing a MacGregor tartan. It’s our band’s tartan.) And Christine who I mentioned above is part of Clan Campbell, so her recipe is legit Scottish shortbread. If you ever find yourself at highland games, visit the clan tents and say hi. It’s fairly common for them to have some homemade shortbread on hand.
HOW TO MAKE SHORTBREAD COOKIES
- Beat together sugar and butter until fluffy and pale, about 2 minutes.
- Sift flour, and slowly add to butter mixture. Beat together until just combined before adding more flour.
- Transfer the dough to a baking sheet. Press the dough into the baking dish, score the dough to outline the cookies, and then prick the tops with a fork.
- Bake for 30 minutes.
- Remove from the oven and score the cookies again. Let cool to room temperature.
INGREDIENTS
- 1 pound salted butter, at room temperature (4 sticks)
- 1 cup sugar
- 5 cups all-purpose flour