“Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favourite recipes—she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts.” —Rose Mabee, Selkirk, Manitoba
Photo: Taste of Home
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- 2 cups butter softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups all-purpose flour
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Test Kitchen Tips
- For slices that are even and smooth, cut the shortbread while it is still warm.
1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fibre), 1g protein.