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Although shortbread has its origins in the 12th century, the version we enjoy today is credited to bakers at the court of Mary, Queen of Scots in the 16th century.
It's delicious year-round but especially popular at Christmas, Hogmany (Scottish New Year's Eve), and weddings. Another fun fact: January 6th of each year is National Shortbread Day (apparently first celebrated in America but now in the UK also).
Shortbread typically comes in three shapes: one large circle (called "petticoat tails") that is divided into triangle segments; individual round cookies/biscuits; or a thick oblong slab (about 3/4") cut into "fingers"/skinny rectangles.
Here are a few recipes to try (recommended by BM):
Classic Shortbread Cookies
1/2 cup butter at room temperature
1/3 cup powdered sugar
1/4 tsp vanilla
1 cup flour
Pre-heat oven to 325. Cream the butter until it is light. Cream in powdered sugar, then add vanilla. Work in flour.
Roll out 3/8" thick and use cookie cutters and put on a regular cookie sheet.
Bake for 11-13 minutes until they are pale golden. If the cookies are thicker you might bake longer. If thinner bake shorter. Cookies should not be brown when you pull them out - if they are brown they are overcooked.
Ginger shortbread
1/2 cup butter
1/4 cup brown sugar
3/4 tsp ginger
1 cup flour
1 tbs cornstarch
Same directions and cooking instructions as classic shortbread.
Chocolate Shortbread
1/2 cup butter
1 1/2 tbs cocoa powder
1/2 cup powdered sugar
1/2 tsp vanilla
1 cup flour
Same directions and cooking instructions as classic shortbread.
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Notes:- To mix with a wooden spoon/by hand or with an electric mixer? Using a wooden spoon or mixing by hand is said to create a better result, but an electric mixer sure is convenient!
- Do not over mix the ingredients, and avoid the temptation to knead the dough. Less handling = a more delicate texture.
- Thanks BM for the recipes!
- Also this.
