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Traditional Scottish Shortbread Cookies
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- #19934
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup butter
1/2 cup sugar
2 cups flour
directions
Cream the butter and sugar. Add flour and mix well. Form into 1 inch balls. Dust balls with flour. Stamp immediately with lightly oiled, warm terra cotta cookie stamp; do not use butter. Refrigerate cookies on baking sheet for 20 minutes prior to baking.
Bake at 350 degrees F for 12 to 15 minutes. You may paint your design with a mixture of egg yolk and food coloring if desired immediately after removing from the oven.
Cut stick of butter into pats. Gently press warm, oiled cookie stamp onto pat. Refrigerate until serving.
NOTE: The terra cotta is porous and will absorb water. Clean with hot water and a brush. DO NOT USE SOAP as it will be absorbed into the cookie stamp. Let dry before storing.
added by
skaytes
nutrition data
122 calories, 8 grams fat, 12 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 21, 2013
Just got a cookie stamp kit and tried it with this recipe. Worked great! Simple to make.