Scotch Shortbread Cut-out Cookies by jej

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Scotch Shortbread Cut-out Cookies

Submitted by: jej
Last Updated: 8/27/2009

This is a very simple "Scotch Shortbread" recipe (from a big paperback Betty Crocker "Cookie Book") that I love to make for my little grandson in Maryland. I pack these cookies in Baggies and sheets of plastic, plus plenty of bubble wrap, and send them to him, and so far they've arrived in good shape. (Of course, they can hardly get the plastic wrap off, but the cookies are secure and haven't arrived as 'crumbs' yet. 😉

Testaments to the beauty of this recipe might include the fact that you will wrestle with

(1) ONLY 3 INGREDIENTS, the consequence being that it is
(2) EASY-TO-MAKE. Add to that the bonafide option of
(3) BUTTER OR MARGARINE. The purists will immediately rise up and scoff, "Margarine!" -- and 2 1/2 years ago I would have been one of those leading the pack! However, as the old adage says, "Experience is the Best Teacher." Our grandson in his first year could not have dairy products. (If our daughter, while she was nursing him, forgot and ate a tiny piece of cheese or put the least bit of butter on a piece of bread, the baby had the worst tummyaches, or so we interpreted his distress, which was evidenced by prolonged crying and sometimes breaking out. Fortunately, rice milk resolved the problem.) Meanwhile, I don't use just any old margarine; the ONLY margarine I EVER use for these is FLEISCHMANN'S UNSALTED MARGARINE, which is DAIRY-FREE. You will also note that the box states Pareve. It makes an incredibly good cookie, which passes the final and most crucial test

(4) THE TASTE-BUDS OF MY (now late) 100% LITTLE SCOTS MOTHER-IN-LAW.

Here's Betty's wonderful recipe:

3/4 c. butter OR margarine (I recommend Fleischmann's Unsalted Margarine)
1/4 c. sugar
2 c. all-purpose flour

1) Mix butter and sugar thoroughly. Measure flour. (Betty C. says to dip or sift. I weigh it, using 4 oz. to the cup, but I don't 'skimp.') Work in flour with hands. Chill dough. (I recommend flattening it before chilling for ease of rolling later.)

2) Heat oven to 350 degrees F. (moderate).

3) Roll dough 1/3 to 1/2" thick. (Again, this is the baker's choice. You may make it thinner; I often like 1/4" for tiny cookies for the little one, or slightly less if making a sandwich cookie.)

4) Cut into fancy shapes (small leaves, ovals, squares, etc.). Make small rounds and flute edges, if desired, by pinching between fingers as for pie crust. Place on ungreased baking sheet. (I like parchment paper -- easy clean-up.)

5) Bake 20 to 25 minutes. The top should NOT GET BROWN. (I personally like a longer baking time and a little lower temp. Also, if thinner cookies baking time is lessened.)

6) Makes about 2 dozen 1-1/2"x1" cookies. (I often double this recipe.)

***NOTE: Betty C. says, "Do not use self-rising flour in this recipe."

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