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“Scottish Shortbread Cookies (Burrebrede)”

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This time of year was always my grandfather’s favorite. It’s full of joy and happiness and his favorite: shortbread cookies.  These, are a true Scottish Cookie that melt in your mouth in the best way. The best part is most people have these ingredients on hand.

To be honest, shortbread cookies are one of the world’s absolutely perfect baked treats. They can be savory or sweet, and you can put almost any ingredients in or on them. These are prefect for little ice cream sandwiches, or throw some chocolate chips in them for a chocolaty treat!

But where does shortbread come from?

Shortbread is a Scottish delicacy that dates back to at least around the twelfth century, though legend credits its modern incarnation to Mary, Queen of Scots. Baked goods are called “short” if they have a crumbly texture. This is what shortbread is famous for. The large amount of butter in these cookies leads to the “short” texture, making them the perfect shortbread.

Ingredients

Ingredients:

30 g Nonfat Dry Milk Powder

190 g Salted Butter (Room Temp)

30 g Granulated Sugar

30 g Powdered Sugar

4 g Vanilla Extract

2 g Kosher Salt

200 g Pastry Flour

Spread nonfat dry milk powder on a parchment paper lined baking tray and toast in the oven at 350 °F for 10–15 minutes, or until brown. Set aside to cool.

Spread the nonfat dry milk powder on a parchment paper lined baking tray and toast in the oven at 350 °F for 10–15 minutes, or until brown. Set aside to cool.

Spread the nonfat dry milk powder on a parchment paper lined baking tray and toast in the oven at 350 °F for 10–15 minutes, or until brown. Set aside to cool.

Cream the butter, sugars and vanilla together until light and fluffy.

Cream the butter, sugars and vanilla together until light and fluffy.

Cream the butter, sugars and vanilla together until light and fluffy.

Cream the butter, sugars and vanilla together until light and fluffy.

Cream the butter, sugars and vanilla together until light and fluffy.

Cream the butter, sugars and vanilla together until light and fluffy.

Weigh out 20 g of the finished milk powder. Add the milk powder, salt and the pastry flour to the bowl. Mix until just incorporated. Don't over mix or they won't be as short.

Weigh out 20 g of the finished milk powder. Add the milk powder, salt and the pastry flour to the bowl. Mix until just incorporated. Don't over mix or they won't be as short.

Weigh out 20 g of the finished milk powder. Add the milk powder, salt and the pastry flour to the bowl. Mix until just incorporated. Don't over mix or they won't be as short.

Weigh out 20 g of the finished milk powder. Add the milk powder, salt and the pastry flour to the bowl. Mix until just incorporated. Don't over mix or they won't be as short.

Weigh out 20 g of the finished milk powder. Add the milk powder, salt and the pastry flour to the bowl. Mix until just incorporated. Don’t over mix or they won’t be as short.

place half of the dough on a piece of parchment paper. form into a cylinder and twist the ends to make it more uniform. Refrigerate for 2 hours.

place half of the dough on a piece of parchment paper. form into a cylinder and twist the ends to make it more uniform. Refrigerate for 2 hours.

place half of the dough on a piece of parchment paper. form into a cylinder and twist the ends to make it more uniform. Refrigerate for 2 hours.

place half of the dough on a piece of parchment paper. form into a cylinder and twist the ends to make it more uniform. Refrigerate for 2 hours.

place half of the dough on a piece of parchment paper. form into a cylinder and twist the ends to make it more uniform. Refrigerate for 2 hours.

Cut the dough into quarter-inch slices using a hot, sharp knife. Heating the knife will help it make even strokes and stay clean while you work. You can get your knife hot by dipping it in hot water and drying it with a towel.

Cut the dough into quarter-inch slices using a hot, sharp knife. Heating the knife will help it make even strokes and stay clean while you work. You can get your knife hot by dipping it in hot water and drying it with a towel.

 

Cut the dough into quarter-inch slices using a hot, sharp knife. Heating the knife will help it make even strokes and stay clean while you work. You can get your knife hot by dipping it in hot water and drying it with a towel.

Place the raw, cut cookies on a baking tray lined with parchment paper and keep in the fridge until it’s time to cook.

Place the raw, cut cookies on a baking tray lined with parchment paper and keep in the fridge until it’s time to cook.

Bake at 275 for about 45 minutes, turning the pan every 15 minutes. They should be blonde in color, not brown. Allow to cool to room temperature.

Bake at 275 for about 45 minutes, turning the pan every 15 minutes. They should be blonde in color, not brown. Allow to cool to room temperature.

Enjoy every last one! They're perfectly light, have such a pleasant crumb and just melt in your mouth. It's impossible to stop at just one.

Enjoy every last one! They're perfectly light, have such a pleasant crumb and just melt in your mouth. It's impossible to stop at just one.

Enjoy every last one! They’re perfectly light, have such a pleasant crumb and just melt in your mouth. It’s impossible to stop at just one.

      

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