Macaulay’s Scottish Shortbread


  • 1½ cups flour, sifted
  • ¾ cup confectioner’s sugar
  • ¼ tsp salt
  • ½ lb salted butter, room temperature


  1. Heat oven to 325°.
  2. Add all ingredients to a large bowl. Blend with a pastry blender or knead until dough forms and butter is about pea-sized; do not over mix. Dough will be crumbly and sticky.
  3. Spray shortbread mold with non-stick spray. Transfer dough to shortbread mold and press down firmly, filling all areas of the mold.
  4. Bake at 325° for 30-35 minutes, or until lightly brown, (shortbread will remain rather pale).
  5. Turn shortbread out onto a plate and let cool. Cut into wedges or squares.
  6. Enoy! Place any leftovers in a covered container.

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