Shortbread Cookie Recipes

Traditional Shortbread Cookie Recipes Make The Best Shortbread

Grandma's shortbread cookie recipes make delicious cookies and shortbreads. You will love the rich, buttery, Old-Country taste of this shortbread!

It is believed that shortbread originated in Scotland in the 16th century, sometime during the reign of Elizabeth I.

Shortbread was traditionally made with fresh butter and ground oatmeal, but eventually fine flours were used. Small comfit candies and fine slices of candied orange and lemon peel were added when it was served at Christmas and New Year feasts. Sometimes a sprinkle of caraway seeds was customary.

Everyone will rave about your rich, delicious shortbreads when you use these authentic, old-fashioned shortbread cookie recipes.

Shortbread

1/2 cup brown or fruit sugar or icing sugar, 1 cup butter, 2 cups flour. Cream the butter, add the sugar gradually and cream together thoroughly. Add flour slowly. When a stiff dough is formed, turn out on a floured board. Gradually knead in flour till the dough begins to crack. Roll out 1/4 inch thick, cut in fancy shapes and bake in a slow oven until slightly browned.

Fancy Shortbread

1 cup icing sugar, 2 cups butter, 4 cups flour. Mix well, knead until the dough begins to crack, shape into a round cake about 1/2 inch thick, crimping the edge like a pie crust, or roll out and cut like cookies, or prepare as you would icebox cookies. Bake on ungreased tins in a slow oven until delicately browned. Allow the shortbread to cool on the tin.

Scotch Shortbread

One pound butter and one cup brown sugar beaten to a cream, then add five and a half cups of flour, using the other half cup on board while kneading, which must be very thorough. Roll out half-inch thick, prick with a fork, cut in small squares, and bake in a slow oven. --Mrs. S. Trotter

Easy Shortbread

3 cups flour, 1 cup icing sugar, 1 cup butter. Cream butter until soft, then work in sugar mixture. Tip sugar mixture onto flour and work in well. Press mixture into a greased pan and bake 30 minutes in a moderate oven. Cut into squares or shapes. Cool on rack.

Mix two pounds of flour, dried and well sifted, with a pound of powdered sugar, three ounces of candied citron and orange peel cut into dice, and half a pound of caraway comfits; mix these with half a pound of butter melted in a saucepan; then make the paste, roll it out the thickness of half an inch, cut it into cakes, place them on white paper, prick, and bake them of a pale color.