A delicious, melt-in-your-mouth variation on the traditional Scottish cookies with cinnamon.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 ¼ cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
- ½ cup butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
- Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 42 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is my first time making these and I found cutting the butter and then trying to roll the mixture into a ball was really difficult and still it didn’t stick well at all. That being said, I added a full tbsp of cinnamon, half a tsp of nutmeg and cloves and wow what a wonderful flavor! I’m giving four stars because I wish the recipe had more tips for first timers. I have faith I’ll figure it out and this recipe will be regular in my house, they’re delicious.
Amazing!
I doubled the recipe straight off… Had a good feeling about it:-) I also added some candied fruit. Very easy to make, and good to eat!
I added an extra tablespoon of sugar and it tasted great! It’s not too sweet so maybe a little bit of powdered sugar on top would be nice. Overall, it had a nice consistency and everyone loved them.
I thought it was a good start to some great shortbread. Changed up the spices as recommended by others. Used nutmeg and allspice. I pressed it into an 8 x 8 pan so dropped the cooking time five minutes and it turned out great. Not to crumbly at all. Will play with again.
Just LOVE this recipe as well as my family! It’s so close to what my Grama has made for years and after she passed at 93 years I couldn’t find a wonderful recipe Until now THANK YOU!!!
I found them to be tasteless. Sorry for being so harsh, but that is my honest opinion.
It would not hold together and it was more of the texture of flour then anything I could squeeze into a ball and then knead. I ended up having to add an egg just to get the dough out of the mixing bowl! I made some, and they were utterly tasteless.
Bland, overly crumbly.
My son had to take a Scottish food to school for a project. These were a well liked food by the 4th grade class.
I added 1/4 tsp each of ground cloves and fresh-ground nutmeg (I like spices! :); it tasted good, but the cookies came out very dry and more crumbly than I think shortbread should be.
Kind of bland. I might try adding more sugar next time.
It tastes great. I just have a question, do we have to melt the butter before mixing it into the dough? I just had a hard time getting the dough to be smooth enough to be rolled out with a rolling pin without crumbling. Thanks!
This was sooo yummy, both my 6 year old and myself couldn’t keep hands off. A couple of things… first, when I mixed it up, I thought it was a bad recipe because it was dry and crumbly for me, no way I could roll this out, but then I pressed it in a round pan and it baked up beautifully and it was so yum. Make sure and bake it long enough, it tastes better to me a bit crunchy even though I am a lover of soft cookies. This serving size is a little bit ridiculous. 16 slices of this and a mouse would enjoy one slice. ha ha. So, plan on eating 2 skinny slices at once! I will try whole wheat flour next time.
took longer to cook and had no flavor even after adding more cinnamon
Great cookies! i added clove and allspice for an extra kick- and it’s perfect with tea or coffee. I plan on making these again! Thank you!
I first time I made these I was a bit disappointed but I was determined to try them again and change them a bit. Instead of cinnamon I added nutmeg and 1/4 cup finely chopped pecans. I also used self-rising flour (by accident) and liked how they turned out. I like nutmeg better than cinnamon and with the pecans it was all a perfect match.
OH MY GOSH delicious!!! added more sugar and spices for fun…. very good. Thank you
Just tried this recipe and even for so-so bakers like me, it turned out great! Lovely, light and delicious. I did add just a sprinkle of suger over the top before baking.
I have never made shortbread or ever had from scratch shortbread so i have nothing to compare it to, but these were pretty good. i added an extra TBS br. sugar and added a bit more cinnamon. I wish i had cut mine out with a cutter because the wedges are so dull and they broke easily. Also i had trouble knowing when they were done.
awesome. I served these with fresh peaches and strawberries–delightful!