Continuing with my theme of using my kitchen to experiment w/ dishes from my heritage, I present you with some more buttery goodness!
Hubby actually requested these and they’ve been on my *to-do* list for weeks. Finally made them last nite before heading out to watch the kid perform as Mr. Mushnik in Little Shop of Horrors. We saw him last weekend, but it/he was so good we just had to go again!
TIPS: I use a meat thermometer stuck into my butter stick while bringing it to temperature on the kitchen counter. That way I know exactly when to hurry up and cream w/ the sugar!
NOTE: The way I cut my dough block, I end up with 15 cookies (see pic above). You can cut yours any way you want (you can even shape your dough differently before chilling!)… Just keep in mind that if you go thinner (rather than just smaller), you’ll probably want to decrease your cooking time.
Briosgaidean Oidhche Challainn (Scottish Shortbread) Recipe
Ingredients
- 2 1/4 cups all purpose flour
- 15 Tbsp unsalted butter, at 67◦
- 3/4 cup confectioners sugar
- 3/4 tsp vanilla extract
Directions
- In a large bowl, cream together 15 Tbsp butter and 3/4 tsp vanilla extract.
- While mixing on low speed, slowly add 3/4 cup confectioners sugar – a bit at a time – and continue mixing until well combined.
- While mixing on low speed, slowly add 2 1/4 cups flour – a bit at a time – and continue mixing until just combined.
- Transfer dough to a sheet of plastic wrap and shape into a rectangle (see pic above).
- Place in refrigerator to chill for at least 1 hr, until firm.
- Once dough is about done chilling, preheat oven to 350◦ F.
- Line baking sheet(s) with parchment paper.
- Cut dough block into slices, no more than 1/2″ thick.
- Transfer dough slices onto baking sheet, spaced at least 1″ apart.
- Emboss your chosen pattern onto the top of each dough slice, if desired. I used the cute top of a wine stopper (see top right pic) gifted from my cousin’s wedding (congrats CJ & Toya!).
- Bake for 5 mins, then rotate baking sheet(s) and bake for 5 mins more.
- Remove from oven and allow to cool on baking sheet for 5 mins.
- Transfer to wire rack and allow to fully cool before plating/storing.
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Amount per serving | |
| Calories | 177 |
| % Daily Value* | |
| Total Fat 11.7g | 15% |
| Saturated Fat 7.3g | 37% |
| Cholesterol 31mg | 10% |
| Sodium 82mg | 4% |
| Total Carbohydrate 15.9g | 6% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 1.5g | |
| Protein 2.1g | |
| Vitamin D 8mcg | 40% |
| Calcium 6mg | 0% |
| Iron 1mg | 5% |
| Potassium 24mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
#LactoVeg #LactoOvoVeg #LowSodium
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