Best Kittencals Scotch Shortbread Bars Recipes

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KITTENCAL'S MELT-IN-YOUR-MOUTH SCOTTISH SHORTBREAD



Kittencal's Melt-In-Your-Mouth Scottish Shortbread image

This is a light, buttery flakey shortbread that is quite similar to the expensive brands that are sold in the stores, the success of this shortbread or any shortbread recipe will depend on the quality of butter that you use so purchase the best quality butter you can find, and use only salted butter, if you are using unsalted add in a pinch of salt, the almond extract is only optional -- the amount of sugar will give give a medium sweetness, if you prefer a sweeter shortbread then increase by 2-4 tablespoons, for brown sugar shortbread use brown sugar in place of white, I advise to make this a few days ahead to allow the flavors ripen --- servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 25 serving(s)

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup sugar, plus
2 tablespoons sugar
3/4 cup salted butter, softened
3/4-1 teaspoon pure vanilla extract
1/4 teaspoon almond extract (optional)

Steps:

  • Set oven to 300 degrees F (set oven rack to second-lowest position).
  • Lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate.
  • Using clean hands blend together all ingredients until well combined (batter will be stiff).
  • Press into prepared baking dish.
  • Prick holes all over the batter.
  • Bake for about 25-30 minutes or until golden on the edges.
  • While the shortbread is still warm slice into squares or wedges if using a pie plate.

Nutrition Facts : Calories 95.9, Fat 5.6, SaturatedFat 3.5, Cholesterol 14.6, Sodium 39.4, Carbohydrate 10.8, Fiber 0.2, Sugar 5, Protein 0.8

SCOTCH SHORTBREAD



Scotch Shortbread image

My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

Provided by SueSmo79

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 35m

Yield 12

Number Of Ingredients 4

2 ½ cups all-purpose flour
1 cup butter, at room temperature
½ cup white sugar
1 tablespoon white sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 29.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 109.5 mg, Sugar 9.4 g

KITTENCAL'S SCOTCH SHORTBREAD BARS



Kittencal's Scotch Shortbread Bars image

These shortbread bars is one of my all-time favorite recipes... I find that baking shortbread in a baking pan somehow produces a flakier, richer cookie...I'm sure you will enjoy these as much as we do.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 30m

Yield 24 bars

Number Of Ingredients 6

1 cup butter, softened (no substitutions)
1/2 cup icing sugar (confectioners)
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
additional icing sugar, for dusting

Steps:

  • Set oven to 350 degrees F.
  • Prepare an ungreased 11 x 7-inch baking pan.
  • In a mixing bowl cream butter and sugar well.
  • Combine flour, baking powder and salt; gradually add to creamed mixture.
  • Spread into a prepared ungreased baking pan.
  • Prick well several times with a fork.
  • Bake for 20-22 minutes, or until the edges just begin to brown.
  • Remove from oven the dust with more icing sugar.
  • Cool on wire rack.
  • Cut into bars.

SCOTTISH SHORTBREAD



Scottish Shortbread image

Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Steps:

  • Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

FRAN'S EASY SHORTBREAD BARS



Fran's Easy Shortbread Bars image

I received this recipe from a friend. It is by far, the tastiest and the easiest shortbread recipe. It also works very well in moulded shortbread pans. It's the only one I use. Freezes well too.

Provided by Diana 2

Categories     Bar Cookie

Time 1h20m

Yield 70 cookies

Number Of Ingredients 5

1 cup icing sugar
2 cups butter
3 1/2 cups flour
1 cup rice flour
2 tablespoons sugar

Steps:

  • Cream icing sugar and butter until fluffy.
  • Combine flours and add to the butter mixture, in small portions.
  • Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan. Press to the sides and smooth with the back of a spoon.
  • Score into bars with a sharp knife and prick the surface with a fork. Sprinkle with the 2 tbsp of sugar.
  • Bake 10 minutes at 350°, then lower the oven to 300°. Bake for 30 - 40 minutes.
  • Remove from oven and immediately cut along the scored lines.
  • Cool, then store in an airtight container.

Nutrition Facts : Calories 85.6, Fat 5.4, SaturatedFat 3.4, Cholesterol 13.9, Sodium 37.5, Carbohydrate 8.7, Fiber 0.2, Sugar 2.1, Protein 0.8

SCOTCH BARS



Scotch Bars image

This was one of my mom's recipes, and one of the most popular dessert/cookie/snacks she made. It's ultra-simple and just about impossible to mess up unless you just flat-out burn it to a crisp.

Provided by Mary the Disturbed

Categories     Bar Cookie

Time 40m

Yield 36 bars, 12 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 egg yolks
1 cup flour
1 cup instant oats
1 (12 ounce) package chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Cream butter and sugars.
  • Add vanilla and egg yolks and beat until light and fluffy.
  • Add flour and oats and blend well.
  • Spread in a greased 7"x11" pan and bake at 325 for 25 minutes or until the top is just starting to brown.
  • Meanwhile, melt the chocolate chips, ideally in the top of a double boiler.
  • Remove the pan from the oven, let sit for five minutes, and spread melted chocolate on top. Sprinkle with nuts.
  • Let cool until chocolate is completely set, then cut into squares and stand back.

Nutrition Facts : Calories 411.3, Fat 25.1, SaturatedFat 15.1, Cholesterol 72.1, Sodium 117.4, Carbohydrate 47.8, Fiber 2.6, Sugar 32.8, Protein 3.9

KITTENCAL'S BUTTERY FLAKY SHORTBREAD PAN COOKIES



Kittencal's Buttery Flaky Shortbread Pan Cookies image

This recipe will make two pans of the most delicious flaky buttery shortbread and may I add these travel well for shipping ;-) --- using a food processor insures that you will have a very tender flaky cookie, plus they take only minutes to make, these may be made up to 2 weeks in advance and store at room temperature in an airtight container, but they won't last that long lol! and they only get better with time! If you are using unsalted butter then increase the salt to 1/4 teaspoon --- make certain to slice the cookies while it is still warm and then cool completely --- while the baked cookie dough is still warm you can cut into small shapes or circles if desired --- you will *love* these!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 2 (8-inch) pans

Number Of Ingredients 7

1 1/2 cups flour
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup cold butter, cut into pieces (make certain that butter is very cold, place in freezer for about 5-8 minutes)
1 cup red and green maraschino cherries, chopped or 1 cup chopped dried cranberries
powdered sugar, for dusting (optional)

Steps:

  • Set oven to 325°F (set oven rack to second-lowest position).
  • Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
  • In a food processor blend the first 4 dry ingredients.
  • Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
  • Mix in the chopped maraschino cherries or cranberries.
  • Divide the mixture evenly between the two pans, then press the dough in firmly.
  • Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
  • Cool the baked dough in pans for 10 minutes.
  • While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
  • Using a spatula transfer to a plate.
  • Sprinkle lightly with powdered sugar if desired.
  • Delicious!

Nutrition Facts : Calories 1720, Fat 93.1, SaturatedFat 58.5, Cholesterol 244, Sodium 962.9, Carbohydrate 215.9, Fiber 4.9, Sugar 127.6, Protein 10.8

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