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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 26, 2012

Scottish Shortbreads

Written by: Susan Axelrod

Submitted by Heather Francis

1 cup butter (salted works fine)
1 cup brown sugar (packed)
1 egg yolk
2 teaspoons vanilla
2 1/2  to 3 cups flour

Preheat oven to 350.

In large bowl with an electric mixer, cream butter and sugar well.

Add egg yolk and vanilla, beat til combined. Blend in flour, starting with 2.5 cups and adding more, if needed to make a dough that is stiff enough to roll, but still soft.

Roll dough quite thickly; about 1/2 to 3/4 inch. Because these cookies are quite thick, I use a small (about 1″ across) simple shaped cookie cutter like  a heart or a square.

Bake at 350 degrees on a parchment lined cookie sheet. Cookies should be spaced 1-2″ apart; they do spread. Bake for about 15 to 17 minutes. The cookies should just start to brown around the edges.

Remove from oven and let the cookies sit for about 5 minutes before removing them form the cookie sheet.

Frost with Confectioner’s sugar frosting (below) and top with a small walnut piece.

Confectioner’s Sugar frosting:
1/4 cup softened butter (salted is fine)
1 teaspoons vanilla
1 1/2 cups confectioners sugar
2-4 tablespoons milk
Cream butter, vanilla and sugar.

Add enough milk to allow frosting to hold its shape, not to runny.

After the cookies have cooled, top each shortbread with a dollop of frosting (use a plastic or pastry bag with a tip to speed this up) and top the frosting with a walnut.

These freeze well in an airtight container.

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