Classic Scottish Shortbread (aka Great Grandpa Taylor’s Shortbread): Buttery. Crunchy. Classic. So good. This shortbread is all that and more! A family recipe, authentically Scottish, and easy to make, you need this shortbread in your life ASAP. :) 

Classic Scottish Shortbread | Sempre-Dolce.com

Welp, we’re 2 days away. How do you feel?

I must confess to trying ward off the Christmas blues. And our tree is not helping any. You know what the pathetic thing looks like right now? It looks like Christmas was two months ago. Not only is it droopy, but the branches are so dry and bristle that if a spark were to fly out from the fireplace and hit it, the whole tree would probably burst into flames! I don’t know what we did to it, but it’s been the biggest disappointment of this Christmas season. :(

So not only do I have the stores fighting against keeping the Christmas spirit alive – empty shelves, Christmas items condensed into one space, the arrival of Valentine’s and spring stuff – but our tree as well!

So. Sad.

If I could go out and buy a new tree right now I would.

Ok, so last post I talked about favorite Christmas movies and then mentioned that in today’s post we would discuss music – you game? Here ya go:

Favorite Christmas Work: Handel’s “Messiah” (this recording is my favorite)

Favorite Christmas Composers (i.e. composers whose music best imparts the spirit of Christmas): John Rutter, Michael W. Smith, and Alan Silvestri (check out these albums here, here, here, & here)

Random Favorites:

…and I could go on and on, but I hope you get something from this sampler! What is some of your favorite Christmas music? :)

Since we’re on the subject of favorites, we need to talk about this shortbread. This shortbread is a family favorite and that’s because not only is it a family recipe, but it’s authentically Scottish.

HOW COOL IS THAT??

Classic Scottish Shortbread | Sempre-Dolce.com

My mom is part Spanish and part Scottish, so I don’t even need to tell you which side of the family this recipe came from… ;)

I’ve shared this recipe in many forms, but now I’m giving you the original un-altered version. It’s buttery (but not too buttery), easy to make, perfect for gifting, has the perfect amount of crunch, and yum, yummy!

Classic Scottish Shortbread | Sempre-Dolce.com

Enjoy, Merry Christmas, Happy New Year, and Cottura felice!

P.S. I’m going to be a little absent from the blog (or at least not posting as much) for the next few weeks to enjoy some baking, family time, and playing travel agent – I hope everyone has a fun and safe holiday!

Classic Scottish Shortbread
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Ingredients

  • 6 C. all-purpose flour
  • 1 C. granulated sugar
  • 2 C. (4 sticks/1 lb) butter softened and cut into 1 tbsp. slices
  • 6 egg yolks

Instructions

  1. In a large mixing bowl, stir together flour and sugar.
  2. With your hands, knead butter into flour mixture until well blended, about 5 minutes. It will be done when dough forms a moist crumb and there are no visible chunks of butter.
  3. Using your hands, mix in egg yolks. Start with three, mix, and form a small ball. If the dough is too dry and falls apart, add another yolk - you should need no more than 6 yolks total. Also keep in mind that this is a very crumbly dough in general, but it should still hold together when you squeeze some together in your hand.
  4. Preheat oven to 350° F.
  5. Divide dough into 7 tennis ball-sized balls.
  6. On a floured surface, pat each dough ball into a round ½ in. thick and about 5 ½ in. in diameter. You can also use a rolling pin if needed.
  7. Place cookies on an un-greased baking sheet and you can either bake them whole, press in designs with cookies (however, don’t press all the way through), or cut into 8 little triangles.
  8. Sprinkle with decorator’s sugar, if desired (you might need to press it slightly into the round so that it’ll stick better :).
  9. Bake at 350° F. for 15 min, then turn the temperature down to 300° F. and bake for 20-30 minutes, or until firm and light brown. The shortbread should not be golden brown or they will be overcooked (please don't use my photos for reference as you can see my cookies were, um, slightly overdone...).
  10. Remove from oven and let cool slightly on pan before transferring to a wire rack to finish cooling.

Notes

You can also cut out shapes and ice these (like gingerbread), if you desire - just make sure the cookies are completely cool before icing. :)

7.3
https://sempre-dolce.com/classic-scottish-shortbread/

Lexi

2 Comments

2 Comments on Classic Scottish Shortbread

  1. Karen (Back Road Journal)
    January 4, 2017 at 12:50 pm (4 months ago)
    Love your clever photos of your shortbread turned into a Christmas tree. :) I'm sure it didn't last long with family and friends wanting to nibble on your delicious shortbread. Reply
    • Lexi
      January 4, 2017 at 3:00 pm (4 months ago)
      Thanks, Karen! :) Reply

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