Pearl’s Scottish Shortbread

Recipe By:  Pearl Geneen
Scottish Shortbread
Total Time:  1 hour
Prep Time:  20 minutes

This recipe is originally from food writer and columnist Lucy Waverman’s grandmother, Pearl. For cookies with the best texture, knead the dough into a ball by hand instead of allowing the ball to form in the food processor. No food processor? Don’t worry — just cut the butter into the flour in a regular mixing bowl.

  • 3⁄4 cup sugar
  • 2 1⁄2 cups all-purpose flour
  • 3⁄4 cup rice flour
  • 1 tsp salt
  • 1 1⁄2 cups cold unsalted butter, cubed
Directions Yield:  Makes about 40 cookies

Make dough

  1. Preheat oven to 275°F.
  2. Add sugar to food processor. Turn on and off twice to grind sugar a little finer. Add flour, rice flour, salt and butter. Run food processor until mixture is combined and forms a uniform batter, about 1 minute.
  3. Scrape into bowl and knead together gently to form dough. Divide dough into thirds. On lightly floured surface, roll out each third to about a 1⁄2-inch thickness.
  4. Using a 2-inch cookie cutter, cut dough into squares, re-rolling and cutting as necessary. Place on ungreased cookie sheet about 1-inch apart and prick each square with a fork.

Bake Cookies

  1. Bake in centre of oven for 30 to 35 minutes or until a creamy color. The shortbread will still be soft; it will firm up as it cools.
  2. Remove from oven and cool on cookie sheets. Store in airtight containers for up to a month.

Donna Griffith
House & Home November 2017