Shortbread Cookie Recipes

Most people classify Shortbread as a cookie, some call it a biscuit, some cake, but rarely is it ever considered  bread. Shortbread originated in Scotland and received its name because it is made with  a large portion of shortening.  It is also referred to as 'short' because of the crispness desired as the end product.

This is not a recipe that you want to scrimp on the ingredients however, you should use the very best unsalted butter in your cookies.  Many folks substitute some of the flour with Rice flour, so you may wish to try that as well.

Baking your shortbread for the suggested time will give you a nice buttery, flaky cookie. Some like to extend the shelf life of the shortbread cookies, so they add a fews more minutes to the cook time for a firmer cookie.  Experiment and see which you like best.

Pecan Shortbread Cookies

Ingredients:
2. c. flour
1/4 t. salt
1 c. butter (unsalted is best)
2/3 c. brown sugar (packed)
1 t. vanilla
1 c. pecans finely chopped

Instructions:
Combine flour and salt and set aside.
Beat sugar, butter and vanilla until fluffy.  Gradually add flour until well blended. Add pecans.
Turn dough onto floured surface and pat or roll out to 1/4" thickness.  Cut and place on an ungreased cookie sheet. Bake at 325° for approximately 15 minutes or until golden brown. Cool and store in airtight containers. Makes about 3 dozen.
 

Butterscotch Shortbread Cookies

Ingredients:
1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup plus 2 tablespoons flour

Instructions:
Beat butter, shortening and sugars until creamy. Stir in flour and salt.
Roll dough on lightly floured surface. Cut into squares or use cookie cutter for your favorite shape. Place about 1 inch apart on ungreased cookie sheet.
Bake cookies at 300° about 25 minutes. Remove and cool on wire rack.