This is my number one requested cookie of all time at Christmas.  Although the recipe is not requested  – who wants to know how many sticks of butter did I really use?  When indulging during the holidays, you don’t.  But if you want some really tasty shortbread, this is my favorite.

I am partial to this recipe too because you do not use a mixer.  It’s made with love and your own two hands!  Just like they used to make it.

Scottish Shortbread
yield 1- 9×13 pan

1 cup granulated sugar
1 teaspoon water
1 pound butter, room temperature
4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar, for garnish

1.  Preheat oven to 275 degrees.  In a large bowl, pour sugar in and sprinkle with water.  Cream the butter into the sugar with a large wooden spoon.

2.  Add flour and salt.  Knead the dough with your hands for about 5 minutes or more.  The dough will pull away from your hands and the sides of the bowl.

3.  Press dough into a 9×13 pyrex/glass baking pan.  Spread flat.  Prick with fork.  Sprinkle the 1/4 cup of sugar on top and bake for about 1 hour or until pale golden.

4.  While hot, cut the dough with a pizza cutter.  Let cool.

Updated Alternate method:  To obtain the traditional shortbread wedge shape, grease a 9″ springform pan and line with parchment on the bottom.  Divide dough in half (mine was 2 lbs and 7.4 oz total, so I divided that in half) and press into the pan.  Poke with toothpick or fork.  Bake 35-45 minutes at 275 degrees.  It should be light golden brown and just a tad darker on the edges.  Let cool about 5 minutes and then remove the sides of the pan and cut with a pizza cutter.

Do NOT try and freeze the dough.  I did this and the cookies tasted just great, but they crumbled like crazy, so we ate half a pan of crumbles.

Sometimes the cookies will take longer than one hour.  Just keep an eye on the color.  I’ve never had them under or overdone.

Recipe originally from Christmas-Cookies.com

Recipe from