If you’re a shortbread lover, then this easy Scotch Shortbread Fingers recipe is for you! Crunchy and golden, this buttery shortbread has just three ingredients: butter, flour, and sugar. It’s the perfect sweet little something alongside a cup of tea.

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Why You’ll Love This Recipe

Not too long ago, I was happily tasked with preparing these delicious and easy Scotch shortbread finger cookies for a dear friend’s daughter’s wedding reception. It was the perfect slightly sweet bite to have alongside the other rich food and the decadent wedding cake. Plus, they’re a cinch to make! 

These were a hit at the wedding, so I knew I had to share them with all of you here!

Even better, you only need three ingredients to make this homemade shortbread recipe — butter, flour, and sugar. That’s it!

Ingredients

It’s true. You only need 3 ingredients to make this homemade shortbread recipe! Here’s what you’ll need:

• 2 cups of butter (aka two sticks, softened to room temperature)
• 1 cup of white granulated sugar
• 4 cups of all-purpose flour

Additionally, you can garnish these Scotch shortbread fingers with coarse sugar before baking, but that’s totally optional.

How To Make These Cookies

1. Preheat your oven to 375°, and line a baking sheet with parchment paper. Set aside.
2. Beat the softened butter until creamy with an electric stand mixer.
3. Gradually add in the cup of sugar.
4. Then, add the flour gently, and mix until mixture is well-combined. The dough will be somewhat crumbly.
5. Press dough into parchment lined 11″ X 17″ jelly roll pan (with sides). Sprinkle with the sparkly, coarse white sugar (if using), and gently press into the dough.
6. Bake at 375° for 18-20 minutes or until just turning golden brown. Cut into uniform shortbread “fingers” immediately after removing from the oven.
7. Enjoy with a cup of tea, some coffee, or a cold glass of milk!

Storage Instructions

Store cooled Scotch shortbread fingers in an airtight container or plastic bag at room temperature for up to 4 days. You can also freeze the dough to make later. I like to freeze it in the shape of the baking pan for easier transfer later and to just bak from frozen.

Tips for Success

• Use your stand mixer to cream the butter. Then gradually add the sugar, and finally the flour. That’s it for making the dough! So easy.
• Press the dough into a parchment-lined cookie sheet with sides and sprinkle with coarse, sparkly white sugar. Lightly press the coarse sugar into the dough. Then, bake for 18-20 minutes or until it’s just turning golden brown. Remove from the oven and immediately slice into long shortbread “fingers.”
• I was able to get nearly 60, 4″ long shortbread fingers per pan. Both panfuls were baked and cooling on the rack in under an hour!

MORE EASY COOKIE RECIPES

• Chewy Oatmeal Raisin Cookies
• Oatmeal Chocolate Chip Cookies
• King Arthur Chocolate Chip Cookies
• Chocolatey Chocolate Chip Cookies with Pecans
• Lime Sugared Chewy Ginger Cookies

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Easy Scotch Shortbread Recipe

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Ingredients

• 2 cups butter room temperature
• 1 cup white sugar
• 4 cups all purpose flour
• 2 tablespoons coarse sparkling white sugar (for sprinkling on top)
• You can use regular white sugar if you can't find the coarse, sparkling white sugar

Instructions

• Preheat oven to 375°.
• With electric stand mixer, beat butter until creamy.
• Gradually add in 1 cup of sugar.
• Add in flour and mix until mixture is well combined (Will be somewhat crumbly.)
• Press dough into parchment lined 11" X 17" jelly roll pan (with sides).
• Sprinkle with the sparkly, coarse white sugar and gently press into the dough.
• Bake at 375° for 18-20 minutes or until just turning golden brown.
• (You can also use a 10" X 14" jelly roll pan, and that will take just a little longer to bake, closer to 25 minutes.)
• The key is to watch shortbread closely and when it is just turning golden brown, remove from the oven.
• Cut into uniform shortbread "fingers" immediately after removing from the oven.
• (Shortbread is somewhat crumbly when cool, and so it cuts much better when it's hot from the oven.)
• A trick I use to cut the shortbread evenly, is to get out my ruler.
• I cut the whole pan in half lengthwise and widthwise.
• Then I cut each quadrant in half, and then cut uniform "fingers" from that.

Notes

I wore disposable gloves when pressing the dough into the parchment-lined pan and for pressing the coarse sugar into the dough. That way the dough doesn't stick to my hands.

You may also like: Raspberry Peach Almond Shortbread Bars

or Pecan Crumble Blueberry Shortbread

The post Easy Scotch Shortbread Fingers (3 Ingredients!) appeared first on Through Her Looking Glass.

These old-fashioned Peach & Raspberry Shortbread Squares (w/Almonds) are perfect for picnics and lunch boxes this summer. Crunchy and sweet, buttery and bursting with peach, almond & raspberry flavors. Easy to make, these yummy shortbread squares are sure to disappear fast at your house!

Something magical occurs when shortbread and fruity raspberry and peach preserves collide!

These Peach & Raspberry Shortbread Squares (w/Almonds) bars are the scrumptious result, nothing short of divine.

Crunchy shortbread, raspberry and peach combine for a match made in heaven.

These bars are so simple to make, and use all the goodies: butter, flour, sugar, Smucker’s jam, almonds. You are gonna love these buttery Peach & Raspberry Shortbread Squares.

Cut the butter into the flour, sugar and salt with a pastry blender ’til it looks like this.

VERY IMPORTANT: set aside one cup of the above mixture for the topping. Then press remaining butter and flour mixture into a greased 9 X 9″ baking pan.

(Or use Reynolds parchment paper as I do – less mess and easy to lift from the pan for precise cutting after baking.)

Bake the crust, then cool.

Spread crust with raspberry jam, but don’t spread it all the way to the edges. (Jam will melt and continue spreading as it bakes. If the jam bakes against the edges of the pan the whole time, the edges will get too hard when it cools.)

Then dollop evenly with 1/2 teaspoonfuls of peach preserves on top. Sprinkle with reserved butter/flour mixture, then sliced almonds. Bake a second time.

Remove from oven when almonds are just turning golden brown like this. Cool for at least an hour before cutting into squares.

Peach & Raspberry Shortbread Squares (w/Almonds) are perfect for traveling, picnics, or a special lunch box treat.

These are the best shortbread bars I’ve ever baked and you’ll love every single buttery bite.

Tips for Making Peach & Raspberry Shortbread Squares:

• Use parchment paper for this recipe.
• Be sure to set aside 1 cup of butter flour mixture for topping.
• Don’t spread jam/preserves all the way to the edges. Because the jam will melt and spread as it bakes. The edges of your shortbread bars will stay softer if the jam/preserves isn’t touching the pan edge as it bakes.

Print

Peach & Raspberry Shortbread Squares (w/Almonds)

Shortbread and fruit collide for a buttery match made in heaven. Travels well, great for picnics and outdoor events.

Course Dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16

Author Allie Taylor

Ingredients

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup cold butter
• 1 cup seedless Smucker's raspberry jam
• 8 teaspoons Smucker's peach preserves
• 1/2 cup sliced almonds

Instructions

• Preheat oven to 350 degrees.
• In a medium bowl, combine flour, sugar and salt.
• Cut in cold butter with a pastry blender until just crumbly.
• Set aside 1 cup of this mixture to use as the topping later.
• Lightly grease a 9 X 9" square baking pan or use parchment paper.
• (An 11 X 7" pan also works fine.)
• Press remaining flour mixture into the bottom of prepared pan.
• Bake at 350 degrees for 20-25 minutes or 'til lightly browned.
• Cool crust.
• Spread raspberry jam over crust, but not all the way to the edges. Jam will melt and spread as it bakes.
• (You don't want the jam baking against the pan edge the whole time because it will too get hard once it cools.)
• Dollop the teaspoons of peach preserves evenly by 1/2 teaspoonfuls over the raspberry jam.
• Sprinkle reserved 1 cup flour mixture over the jam and preserves.
• Sprinkle with sliced almonds.
• Bake at 350 degrees for 30-35 minutes more or 'til golden brown.
• Cool 1 hour on wire rack.
• Cut into bars.

You may also enjoy: Nantucket Bike Path Cookies

The post Peach & Raspberry Shortbread Squares (w/Almonds) appeared first on Through Her Looking Glass.