Scotch Shortbread Cutout Cookies



It's that time of the year, almost the only time of the year that I feel like baking cookies. I always say that I'm not a baker but oddly enough, most of my posts this year (as few as there have been) were about baking. But there's something about Christmas that makes me want to bake and gift cookies.


The only other thing about baking that's been a common theme throughout my life is that I dislike rolling and cutting out cookies and yet, here I am writing a post about just that. I credit my cousin Amy for showing me one of the easiest recipes and for gifting me with the tools to make it happen.

The recipe comes from the 1982 edition of Betty Crocker's Cookie Book, contains only three ingredients, and doesn't require refrigerating the dough before rolling it out. I've made a few minor adjustments to the recipe as suggested by my cousin. The first, adjusting for the use of salted vs unsalted butter. Her assumption is that the use of salted butter was more prevalent when this recipe was published but today, as more people are in the habit of using unsalted butter, the addition of salt is necessary. The second is adding a dusting of sugar before the cookies are baked to add a bit more sweetness and shine. And lastly, I double the recipe.

The cookie cutters I use are actually pie crust cutters from Williams-Sonoma. The largest one is about 2" in diameter at most. They are the perfect size to munch on with a cup of hot cocoa.



Comments

  1. Do not like this recipe . The recipe I used from my old Betty Crocker Cookie recipe book was different. And those cookies were excellent. I'm not looking for Online recipes anymore . Will rebuild my Cookbook library via thrift stores
    and rummage sales

    ReplyDelete
    Replies
    1. I'm so sorry to hear you don't like this recipe. It's been a family favorite for years (the cookbook was from 1982). I wish you shared the differences in the original recipe. I would have loved to try it.

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