Scotch Shortbread has to be one of the easiest, most delicious – and historic – foods in a cook’s repertoire today.
It contains only a handful of ingredients and bakes quickly to provide a satisfyingly lightness that is a delight.
As for its history, shortbread was brought into Scotland by Mary Queen of Scots, when she returned home a widow after the French king’s death.
King William III of Britain sent shortbread to Colonial America in the 1690s when he uncluttered Scotland of small land owners and tenants to make way for sheep grazing. Thus, Scottish housewives brought this delight of their cuisine with them to the New World.
As a basic, almost mundane confection, it could be kneaded and baked wherever the displaced Scots found themselves. I’m sure the familiarity of this simple treat added comfort to their new move.
Recipes were varied. It could have no salt or some salt, kneaded or never kneaded, shaped for a tea table or plain for a tavern.
It could have many forms when served on homemade tables and other forms when served on elegant, linen-covered tea tables.
It is thought Patrick Henry ate shortbread upon arriving home from St. John’s Church in Richmond, Virginia after proclaiming ‘Give me liberty or give me death.”
Shortbread was served year-round but especially at Christmas, a tradition that continues today.
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This information is taken from the 1964 Nashville Seasons Junior League Cookbook. I’ve posted recipes from this volume before:
The Scottish items pictured with the shortbread were actually purchased in Scotland by my daughter who traveled there a few years ago. She enjoyed the country and the people and especially the Highland cows!
More about shortbread…
Shaped in a disc and cut into wedges, shortbread can be baked round and flat or cut into straight shapes and sprinkled with confectioner’s sugar.
I once used a fancy mold to make shortbread, but the mold was hard to clean so I took it to my local thrift shop for others to enjoy. I noticed from a recent trip that it is still there.
I made this recipe for elderly friends recently and was so excited to see their faces as they chewed this batch of simple cookies.
Who could you bake these cookies for? I promise the whole process is under an hour and the results are scrumptious!
Happy Baking!
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Scotch Shortbread
½ cup butter
¼ cup powdered sugar
1 cup flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/8 cup powdered sugar
Cream butter and ½ cup powdered sugar until smooth.
Sift together flour, salt, and baking powder.
Gradually add to butter mix.
Roll dough to ½-inch thick.
Cut firmly with floured cookie cutter or upside down 2-inch glass or cup.
Bake on ungreased cookie sheet at 325 degrees for 20 minutes until golden brown.
Remove from pans to cool on rack.
Sprinkle with powdered sugar.
Can be made in cookie press.
Yield: 3 dozen
Vintage Eats of Kayleen Reusser 