Rolled Cookies #1 – Scotch Shortbread

I decided on the next type of cookie I want to learn – rolled cookies. There is no definition in the 1964 Culinary Arts Institute Encyclopedic Cookbook, but I assume they classify rolled cookies as a cookie where you roll out the dough. Scotch Shortbread proved quite challengingly for me.

I learned two things from making Scotch Shortbread – flour your pastry cloth and flour your rolling pin. Otherwise stuff sticks to the rolling pin!

Oh well, I knew I was going to make a bunch of mistakes. It’s the whole point of doing this blog – learning to cook and bake

1) 1 cup unsalted butter (2 sticks)
2) 2/3 cup brown sugar
3) 2 2/3 cups cake flour

For the Glaze
1 egg
about 1/4 cup milk

Preparation and Baking
1) Cream the butter and sugar together.
2) Sift and add the flour.
3) Let it chill for 1/2 hour to 1 hour
4) Turn oven to 325 degrees.
5) Roll out dough until it’s 1/3 of inch think. The dough is very thick so I couldn’t use the handles on my rolling pan. Eventually (after forgetting to flour my pastry cloth and the rolling pin) I rolled out Greenland.

Rolling out Greenland

6) Gently press down on a cookie cutter to make the cookies.

Making Scotch Shortbread

Making Scotch Shortbread #2

7) Make an egg wash by cracking an egg and adding milk. Brush on the cookies. (Optional) I say optional because I don’t think it adds anything to the cookie.

8) Bake for 30 minutes.


Scotch Shortbread

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Scotch Shortbread
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