Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Scottish Shortbread 5.0 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 6, 2020 Rate PRINT Share Close Yield: 8 wedges For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold. Cook Mode (Keep screen awake) Ingredients 1 cup all-purpose flour ⅝ teaspoon coarse salt ½ cup (1 stick) unsalted butter, soften, plus more for pan ⅜ cup confectioners' sugar Directions Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture all at once; mix until just combined. Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick all over with a wooden skewer. Bake 45 minutes. Let cool 10 minutes. Unmold; cut into wedges. Let cool completely. Originally appeared: Martha Stewart Living, February 2007 Rate It PRINT