February 10, 2021
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling YIELD: about 4 dozen.
• 2 cups butter, softened
• 1 cup packed brown sugar
• 4 to 4-1/2 cups all-purpose flour
• 1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. 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.
• 2. 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.
© 2021 RDA Enthusiast Brands, LLC