In honor of Fall (and because a friend of mine is getting married and wanted fall-themed cookies), I have created a few fall Scottish Shortbread cookies. This recipe is AMAZINGLY yummy. I received it from a friend and have no idea where she got it, but it is fabulous and I highly recommend it for you shortbread lovers out there!
Here is a low-resolution photo of the cookies- my computer has been dead so I can't upload the good pics from my camera- so I'm posting my cell-phone pics until I get it fixed :)
Super Yummy Shortbread Cookie Recipe:
2 C Sifted all-purpose Flour
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 C softened Butter
1/2 C Confectioner's Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 C softened Butter
1/2 C Confectioner's Sugar
1) Mix flour, baking powder and salt.
2) In a separate bowl, cream together the butter and confectioner's sugar. Blend until light and fluffy (this is easiest with a stand mixer- for best results, let mix on medium to high for about 5-8 minutes).
3) Mix together the creamed mixture and flour mixture until well blended.
4) Bake at 325 F for 12-20 minutes until golden brown (You do not need to refrigerate dough before baking)
*You can vary this recipe by chopping up pecans or walnuts and mixing them into the dough. You can also dip the cookies in melted semi-sweet chocolate after cookies have cooled.
2) In a separate bowl, cream together the butter and confectioner's sugar. Blend until light and fluffy (this is easiest with a stand mixer- for best results, let mix on medium to high for about 5-8 minutes).
3) Mix together the creamed mixture and flour mixture until well blended.
4) Bake at 325 F for 12-20 minutes until golden brown (You do not need to refrigerate dough before baking)
*You can vary this recipe by chopping up pecans or walnuts and mixing them into the dough. You can also dip the cookies in melted semi-sweet chocolate after cookies have cooled.
