Nick Malgieri

Scottish Shortbread

Preparation info
  • About

    twenty-four

    2- to 2½ inch cookies
    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

This recipe is an adaptation of one given me by Peggy Pinckley, owner of the now-defunct Parisian Pantry in Springfield, Missouri, and a native of Scotland.

Ingredients

  • ½ pound (2 sticks) unsalted butter, softened
  • ½ cup sugar

Method

  1. Set racks at the middle and upper thirds of the oven and preheat to 325 degrees.
  2. Beat the butter in a mixer with a paddle until soft and light. Beat the sugar in a stream and continue beating for 5 to 10 minutes, until the mixture is very light and pal