Shortbread on Short Notice

A twist on a classic Scottish dessert.

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Selina Fluty

You’ll love these shortbread cookies!

Kalyn McLeod, Columnist

One of my earliest memories is standing in the kitchen with my grandma and grandpa, cutting out shortbread cookies. It was a holiday tradition. Unfortunately, my grandma passed away a couple of years ago. But, I carry on the tradition with my own twist. This recipe is a family favorite, and now you can share it with yours.

Ingredients:

  •  2 cups salted butter
  • ¾ cups sugar
  • 2 tbsps vanilla extract 
  • 4 cups flour
  • 3 cups semi-sweet chocolate chips or candy melts

Steps:

  1. Preheat oven to 350° Fahrenheit
  2. Mix sugar and butter together, until it is fluffy.
  3. Beat in vanilla.
  4. Gently mix in flour until thoroughly incorporated. Cover the mix, and refrigerate for about an hour.
  5. Roll out dough on a lightly-floured surface until the dough is ¼ inch thick. Cut out desired shortbread shapes. Place the cookies onto a prepared baking tray.
  6. Bake for 12-15 minutes, or until the edges are golden brown. Let cool.
  7. If desired, dip half of the cookie in melted chocolate. You can also drizzle melted chocolate on the cookie.