Old-Fashioned Scottish Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery, crumbly traditional Scottish shortbread with a tender texture and a hint of vanilla, perfect for teatime. This Scottish recipe, ready in about 45 minutes, layers unsalted butter, powdered sugar, and vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 20 Scottish cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar and 1 tsp vanilla extract until creamy and smooth, about 3 minutes.
  3. Step 3: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, and 1/4 tsp salt.
  4. Step 4: Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined and dough comes together.
  5. Step 5: Turn dough onto a lightly floured surface and gently knead to form a smooth ball.
  6. Step 6: Roll out dough to 1/2-inch thickness and cut into desired shapes using cookie cutters or a knife.
  7. Step 7: Place cookies on prepared baking sheet and prick each cookie lightly with a fork to prevent puffing.
  8. Step 8: Bake for 25-30 minutes until edges are lightly golden but centers remain pale.
  9. Step 9: Cool cookies completely on wire racks before serving.

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