Scottish Shortbread
Equipment
- rolling pin
Ingredients
- 2 cups butter unsalted and room temperature
- 1 cup brown sugar packed
- 2 tsp maple extract
- 4 cups all-purpose flour plus more for rolling the dough out
Instructions
- In an electric mixer, cream the butter on high until light and fluffy.
- Add in the brown sugar and the maple extract and cream again on high for 1 minute. Scrape the sides and cream again for 30 seconds.
- Add in the flour, one cup at a time, mixing on low and scraping the sides before adding in another cup. Continue until all 4 cups have been added. Sprinkle flour on counter-top and place the dough over the flour creating a mound. If the dough seems sticky, kneed another ½ cup of flour into the dough.
- Roll out the dough until it is approximately ¼ inch thick. Then cut into 1-inch by 3 inch cookies with a sharp knife. If you have a cookie-cutter that works too.
- Gently place on a non-stick baking sheet (or a parchment-lined baking sheet). Prick lightly with a fork down the center of the cookies. Bake at 325°F for 20-25 minutes, or until the cookies are just slightly brown on the edges.
- Remove from oven and let cool completely before serving or storing. If desired dip one end in melted chocolate and top with a favorite holiday garnish such as crunched candy canes or festive sprinkles.
Nutrition
Serving: 2cookiesCalories: 99kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 16mgSodium: 55mgPotassium: 16mgFiber: 1gSugar: 4gVitamin A: 189IUCalcium: 6mgIron: 1mg
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