Let this Scottish shortbread recipe be the only one you need for irresistibly buttery treats to enjoy during the most wonderful time of the year.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
Preheat oven to 300°F. Mist 13- x 9-inch cake pan with cooking spray; line with parchment paper, leaving overhang on 2 sides.
In food processor, combine flour, 1/2 cup sugar, rice flour and salt. Pulse until combined. Add butter; pulse until dough is crumbly and clumps together, about 1 minute. Transfer to prepared pan. Using bottom of dry measure, press to even thickness; refrigerate for 15 minutes.
Using fork, crimp edges. Using knife, score into 24 squares. Using fork, prick each square twice.
Bake until firm and light golden brown, 50 to 55 minutes. Dust with 2 tsp sugar. Cut through score lines. Let cool in pan on rack.
Test Kitchen Tip: Rice flour is a powdery form of ground white rice often used in baking. It can be found in your local grocery or bulk food store.
Makes 24 cookies.
Nutritional facts PER COOKIE: about
- Sodium 74 mg
- Sugars 4 g
- Protein 1 g
- Calories 136
- Total fat 8 g
- Potassium 17 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
- Iron 4
- Folate 10
- Vitamin A 7