|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
Tip: Try shortbread cookies for more results.
1 - 10 of 17 for scottish shortbread cookies
Result Page: 1
Beat butter until creamy, add flour and work in well. Add mixed sugar and rice flour. Work in and knead for several minutes (an important step). Roll ...
Combine all ingredients well. Form into rolls approximately 1 1/2 inches in diameter. Roll in sugar (may be colored). Refrigerate well. Slice into ...
Stir together powdered ... baking sheets (two cookies per sheet). Prick ... sections. Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
Preheat oven to ... Bake 45 minutes to 1 hour or until pale golden. Remove from cookie sheets; cool completely on wire racks. Yield: about 4 dozen cookies.
Cream butter, gradually add sugar. Blend dry ingredients. Roll out 1/4 inch thickness on floured surface. Cut with 2 inch cutter. Place on ungreased ...
Beat together butter ... wide spatula place cookies 1 inch apart ... pale golden. Remove to wire rack, cool completely. Store in tightly covered container.
Preheat oven to ... beat well. Decorate cookies and store in ... (just a drop will do). For variation, sprinkle with coconut or chopped nuts, if desired.
Cream butter and sugar until light and fluffy (approximately 5 minutes). Stir in flour. Dough will be crumbly. Knead dough together until forms a ...
Cream butter and sugar together thoroughly. Work in sifted flour by hand. Roll out thinly (1/4 inch). Put in sandwich tins or any flat tin will do. ...
Cream butter. Gradually add sugar, creaming until light and fluffy. Stir in flour. Chill. On lightly floured surface, roll dough to 1/4 inch. Cut ...
Result Page: 1
top of page