Saturday, March 30, 2013

Scotch Shortbread Squares

Shortbread is such a classic cookie, and it's one of my rich and buttery! This particular recipe has only 3 ingredients. You can bake it in a 10 x 15" pan or an 11 x 17" pan–your shortbread squares will be a little thinner and your baking time will be a little less with the 11 x 17" pan (I made my shortbread in an 11 x 17" pan). The shortbread is cut into squares or bars after it's finished baking, so it's a basic and easy way to make shortbread. You do need a little patience to knead the crumbly dough a bit, but if you like shortbread, it's worth it! I found the recipe at and I'm including some additional notes of my own with the recipe.


Makes a 10 x 15"  or 11 x 17" pan of shortbread

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 pound (4 sticks) cold butter, cubed
In large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, at least 6-10 times (I had to knead my dough more than that-about twice as much). Dough will still be a little crumbly. Press dough firmly and evenly, crumbles and all, into an ungreased 10 x 15"  or 11 x 17" baking pan. Pierce dough with a fork.

Bake at 325˚F for 25 to 30 minutes or until lightly browned. Cut into squares while warm (don't wait until it cools; it won't cut well). Cool cut shortbread on a wire rack. Makes up to 4 dozen (depending on how large you cut your squares or bars).

Note: If you cut the shortbread into 4 dozen, or 48 squares, each cookie is about 122 calories.

I often make shortbread at Christmas, but it's wonderful any time of the year! What kinds of cookies have you been baking lately?

Linked to Full Plate Thursday.


  1. Hi Nancy,
    We will really enjoy your shortbread squares. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    1. Thanks, and hope you are having a wonderful weekend! :)



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