Traditional Scottish Shortbread : The Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

See how to win more than $700 worth of prizes, including a stand mixer, at our Cookie Swap on Dec. 2.

This recipe comes from Maria and daughters, and originally came from Maria’s Scottish friend.  It is the most buttery, delicious shortbread I’ve ever had.  True to its European origin, this recipe lists the ingredients by ounces and requires a small scale to get it right.  Don’t be discouraged by this, though.  If you like shortbread, it doesn’t get more traditional (or delicious) than this recipe!

Click here to see our recipe database with more from past Cookie Swaps. 

Traditional Scottish Shortbread by Maria, Adrianna, Victoria and Isabella Cicinelli

Traditional Scottish Shortbread by Maria, Adrianna, Victoria and Isabella Cicinelli

Ingredients

  • 9 oz. of flour
  • 4 oz. of extra fine sugar(I use confectioner’s sugar)
  • 3 oz. of corn starch
  • 8 oz of butter (2 sticks) softened
  • Pinch of salt

Instructions

  1. Preheat the oven to 350 F.
  2. Mix the ingredients in a bowl using the paddle attachment. The dough will be dry and crumbly.
  3. Divide the dough into 2 press into 2 pie pans. Prick with a fork for decoration. Decorate with colored sugar.
  4. Cook at 350 degrees for 20 minutes, then reduce the oven to 325 F for another 20 minutes.
  5. Cut into wedges as soon as it comes out of the oven! You will not be able to cut them once they have cooled.
  6. Cool before removing from the pan. Store in an airtight container.
http://food.lohudblogs.com/2014/11/30/traditional-scottish-shortbread-the-journal-news-cookie-swap-2014/

Traditional Scottish Shortbread by Maria, Adrianna, Victoria and Isabella Cicinelli

Ingredients:

9 oz. of flour

4 oz. of extra fine sugar(I use confectioner’s sugar)

3 oz. of corn starch

8 oz of butter (2 sticks) softened

Pinch of salt

Directions:

Preheat the oven to 350 F.

Mix the ingredients in a bowl using the paddle attachment.  The dough will be dry and crumbly.

Divide the dough into 2 press into 2 pie pans.  Prick with a fork for decoration.  Decorate with colored sugar.

Cook at 350 degrees for 20 minutes, then reduce the oven to 325 F for another 20 minutes.

Cut into wedges as soon as it comes out of the oven!  You will not be able to cut them once they have cooled.

Cool before removing from the pan.  Store in an airtight container.


cookieswap2012finalC-01Win more than $700 worth of prizes! The Journal News Cookie Swap will be held at 6 p.m. Dec. 2 at the new Chef Central location at 419 Tarrytown Road, Greenburgh. Suburban Sweets blogger Josephine D’Ippolito will teach everyone how to host their own cookie swap, with tips on everything from the guest list to the decorating sprinkles. Food writer Megan McCaffrey will host. Come down, meet our experts, share in some cookies and enter to win more than $700 worth of prizes! We’re giving away a Kitchen Aid Mixer, cookware, a waffle maker — and a basket of must-have bakeware selected by Josephine herself.

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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