Best Uncle Bills Scotch Shortbread Cookies Recipes

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

SCOTCH SHORTBREAD (USES RICE FLOUR AND BERRY SUGAR)

Steps:

• Cream butter slightly.
• Blend berry sugar into slightly creamed butter.
• In a separate bowl, combine all purpose flour and rice flour.
• Mix about 2 cups of the flour mixture into the butter/sugar mixture.
• Knead the other 2 cups of flour mixture inches.
• Roll out onto a lightly floured board, making dough about 1/4 inch thick.
• Cut into circles or shapes of your choices.
• Bake at 275 until very lightly golden brown.
• (Baking time will vary depending on oven. Probably between 20-30 minutes).

SCOTTISH WHIPPED SHORTBREAD

Steps:

• Preheat oven to 350°F (180°C).
• Line cookie sheat with parchment paper if possible.
• Cream butter.
• Sift together icing sugar, cornstarch, and flour.
• Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
• Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
• May decorate with small pieces of green or red cherries or colour sprinkles.
• Bake at 350°F (180°C) or 15-20 minutes.
• Stores well in covered tin.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

SCOTCH SHORTBREAD

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.

SCOTTISH SHORTBREAD

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.

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
• Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

UNCLE BILL'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, cream margarine, oil, granulated sugar and brown sugar.
• Add eggs, vanilla extract and beat well.
• In a separate mixing bowl, combine flour, salt, cream of tartar and baking soda.
• Stir flour mixture into creamed mixture.
• Stir in grape-nuts cereal, rice krispie cereal, rolled oats, both coconut and chopped pecan nuts; mix well to incorporate.
• Drop by tablespoons on an ungreased baking sheet; flatten slightly with a fork.
• Bake in preheated 350 F oven on lower rack for 5 minutes.
• Move to middle rack and finish baking, about 5 to 8 minutes longer or until lightly browned.
• Remove from baking sheet and cool on wire racks.