Scottish Shortbread Cookies

  See Anne L. Watson's
pp. 156-157.

1 1/2 cups butter 
3/4 cup sugar
1 teaspoon almond extract 
3 1/2 cups sifted all-purpose flour

1 - Cream butter, sugar and almond extract
in a large mixer bowl on low speed.
2 - Stir in up to 3 1/2 cups of sifted flour, 1/2 cup at
 a time.  Mix well.   Beat until light and 
fluffy and solid enough to knead.  
3 - Transfer to your work surface to make a soft dough.
4 - Shape dough into one or more smooth
balls, cover and refrigerate if not to be used immediately.
5 - Follow instructions for cookie stamps
 or deep cavity molds.
6 - Preheat the over to 350 degrees F. (or slightly lower
 for thick or large cookies).
7 - Bake the cookies for 10-15 minutes* until the edges have slightly browned an the center of  cookie is firm
to the touch, but not hard. 
*Baking time will depend upon cookie size and thickness.

Cleaning Your Molds

Clean your molds with a damp brush
- a new toothbrush used only for this purpose works well.
Do not use the molds immediately after cleaning,
while still damp.

Use of Cookie Stamps:
  1 - Shape balls from portions of chilled dough.     
2 - Rub powdered sugar into the  design of your stamp.  Tap stamp on work
surface to release excess sugar.
3 - Place balls of dough on the cookie sheet (or work surface) and stamp (i.e., apply firm downward pressure to flatten dough to a uniform thickness.
4 - If the dough is sticky, thoroughly chill it.  Using powdered sugar on your hands and work surface insures each ball of dough will have a
non-sticky surface for easy stamping.
Hand Carved Picture-Cookie Molds
Scottish Shortbread Cookie Recipe, Etc.
Hand Carved Picture-Cookie Molds
Scottish Shortbread Cookie Recipe, Etc.
HOBI Cookie Molds
This page was last updated: July 1, 2021