Recipe courtesy of Nick Malgieri
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.

Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.

Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.

To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.

IDEAS YOU'LL LOVE

Shortbread Cookies

Recipe courtesy of Ina Garten

Rosemary-Lemon Shortbread Cookies

Recipe courtesy of Valerie Bertinelli

Shortbread Cookies

Recipe courtesy of Ina Garten

Chocolate Chip Shortbread

Recipe courtesy of Food Network Kitchen

White Chocolate Shortbread Cookies

Recipe courtesy of Ree Drummond

Ashley's Scottish Shortbread

Recipe courtesy of Hamilton

Jeanie's Scottish Stuffing

Recipe courtesy of Jeanie Marvin

Jewish Scottish Strudel

Recipe courtesy of Ethel Hoffman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking