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Grandma Bea Farries’ Scottish Shortbread Cookies

This recipe is from a dear friend of mine, Joan Wallace, who's family immigrated from Scotland a century ago. The recipe has been passed down through the generations and I was honored to be allowed the privilege of sharing it.

Makes approximately 27 cookies

Ingredients
  • 1 pound (4 sticks) butter
  • 1 cup (4.4 ounces) confectioners’ sugar
  • 3 cups (16 ounces) flour, pack it down in the cup when measuring
  • 1/2 cup (2.2 ounces) cornstarch
Instructions

  1. Preheat oven to 325 degrees (F). Line a baking sheet with parchment paper.

  2. Sift the flour, cornstarch, and confectioners’ sugar together. Set aside.
  3. Cream the butter until light and fluffy, about 3 minutes.
  4. Add the flour mixture and beat until thoroughly combined.
  5. Form the dough into golf ball-sized shapes (I used my 2-tablespoon spring-loaded cookie scoop) and place on a parchment-lined baking sheet.
  6. Gently press the tines of a fork on the top of the cookie, making a criss-cross pattern. You don’t want to flatten the cookies, just imprint them. The dough should remain at least a half-inch high.
  7. Bake for 25 minutes in the preheated oven.
  8. Allow to cool on the baking sheet for five minutes then remove to a wire rack to cool completely.
  9. Store in an airtight container at room temperature.
Note:

  1. If you use unsalted butter, add 1/2 teaspoon salt and sift with the flour mixture.