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Shortbread

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This week I made dinner for the teachers at our school.  Our menu was Italian, but I figured they’d forgive me for flying farther north for the dessert.  I served the shortbread with a brown butter pecan glaze on top.

These cookies are some of the yummiest shortbread cookies around.  I love them.  The recipe comes from my Mom… the source for many of my favorite recipes.  And it’s very traditional Scottish shortbread.  Best of all they are SO easy.  Just 3 ingredients in the cookie.

Here’s the recipe:

  • 1 lb. butter
  • 1 cup powdered sugar
  • 4 cups flour

Cream butter and sugar until light and fluffy.  Slowly mix in the flour until well incorporated and dough pulls into a ball.  Turn out onto counter.  You may lightly flour your surface.  Roll out to desired thickness… between 1/4″ and 1/2″ thick.  (Remember the cookies don’t raise.)  Cut out in desired shape.  You may use a cookie cutter, or cut with a knife or pizza cutter into squares, diamonds or triangles.

Place on a cookie sheet.  Bake at 350 degrees for 20 -25 minutes, until lightly golden.

Now for the glaze:

  • 1/2 cup finely chopped pecans
  • 1/4 cup melted butter
  • 1 Tbsp. heavy cream or half and half
  • powdered sugar to desired consistency

In a saute pan, lightly toast the pecans.  Pour melted butter over the top and let cook for about 1 minute.  Remove from heat and add cream.   Pour in powdered sugar while whisking with a spoon until you reach desired consistency… preferably a slightly thick glaze.  You can always add a bit more cream if the glaze is too thick.

Click over to Tasty Kitchen for the Printable Recipe.

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7 Responses to “Shortbread”

  • beth:

    those do sound good. I’ll be saving that recipe for a special occasion… like this wekend!

  • Lori:

    These cookies were so delicious!!! Thanks Calli! You are amazing!!!

  • These are going on my Christmas Cookie List – I’m in need of something new!

  • I LOVE SHORTBREAD and this has to be the easiest recipe I’ve ever seen. Can’t wait to try it! I can already tell y ou it will be a Christmas cookie staple.

  • Jackie from Boston:

    Made these the other night and they were amazing! Thank you!

  • Ashton:

    About how big of a batch does this make? I don’t have enough butter tonight and was thinking of doing a half batch :P

    • Calli:

      Hi Ashton, It’s really hard to say, since it all depends on my size of cookie cutter but I’d say with a 2 inch round cutter I would get at least 3 dozen cookies. (It also depends on how thick you roll them out too.) I’ve halved this recipe when I’m just making it for my family. Good luck!

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