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Grandma’s Holiday Cookie Recipes – Scotch Shortbread

  • Author: Chris Dalziel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 3-4 dozen cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Scottish


This traditional shortbread has only three ingredients, so use real butter. Notice that there is no vanilla. The traditional recipe doesn’t call for any flavouring.


  • 1 lb. of butter, softened
  • 1 cup of organic sugar
  • 4 ½ cups flour, organic whole wheat


  • Preheat oven to 360°F.
  • I use salted butter in this recipe. If you use unsalted butter add ¼ tsp. of Himalayan salt.
  • Cream real butter and sugar together until light and fluffy.
  • Stir in flour one cup at a time. You can work the flour in till the dough is very light.
  • Cover the mixing bowl and put it in a cool place or refrigerate for 3 hours or more.
  • Chilling the dough makes it easier to roll out, and improves the texture of the cookies.
  • Divide the dough into portions that can be rolled out easily.
  • Roll the dough on a lightly floured counter to ¼ inch thickness.
  • Cut with cookie cutters into desired shape and size.
  • Prepare baking sheets by lining with parchment paper.
  • Bake in 360°F oven for 12 minutes, until lightly browned.
  • Remove from cookie sheet to a cooling rack.
  • Repeat with remaining dough.
  • Once it’s completely cooled, store in an airtight tin.  Can be stored at room temperature for up to 2 weeks.
  • If you will need to store it longer, it will keep for 3 months in the freezer without loss of quality.


Shortbread tastes better the day after baking, after the flavours have melded.

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