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Scottish Shortbread

These buttery melt in your mouth cookies are a traditional cookie that I make every time I host a tea party. I have also made them for cookie exchanges as well. They are easy to make, only use a few ingredients, and are the perfect accompaniment to a cup of tea or coffee. Enjoy!

This recipe and 499 others can be found in our cookbook “Rocky Mountain Lodge & Cabins MORE Favorite Recipes“, which can be purchased at our Gift Shop.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 16


  • 1 cup (2 sticks) butter, softened
  • 1/4 cup plus 2 Tbsp. sifted powdered sugar
  • 1/4 cup firmly packed brown sugar
  • 2 cups sifted all-purpose flour


  1. Preheat oven to 325°F.

  2. In a large bowl, cream butter and sugars until fluffy. Gradually add the flour and stir just until well blended (do not overmix). Shape the dough into 2 balls. Press half of the dough onto a sheet of parchment paper to a diameter of 7 1/2-inches. Place paper with dough circle on baking sheet; repeat with remaining dough. Using a fork, press edges in a criss-cross pattern, and prick tops several times. Bake 23-25 minutes, or until edges are lightly browned. Remove from oven and cut each warm shortbread round into 8 wedges; cool completely. Store in an airtight container.

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