Tag: baking

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This yummy coffeecake is simple to make, and will quickly become a favorite

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I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in 

Sheet Pan Scottish Shortbread

Sheet Pan Scottish Shortbread

This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.)

There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea.

Shortbread can be molded, hand-formed, cut with cookie cutters–and they all look lovely. But sometimes, you just don’t have the time to lovingly hand-form each biscuit and poke perfectly even holes in each one.

That’s when sheet pan Scottish shortbread is the perfect solution! Just mix it, spread it in the pan, bake it, and cut it into bars as soon as it comes out of the oven. Boom! Scottish shortbread in a snap.

Can also be made gluten-free!

And bonus! Cleanup is quick and easy–you don’t have to clean your counters, a rolling pin, or cookie cutters/molds afterward. Just your mixing bowl and beater, the pan, and the knife you use to cut them.

This vintage recipe came from a magazine (I think Southern Living?) in the early 1990s.

Print
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Sheet Pan Scottish Shortbread


  • Author: Retrogirl
  • Total Time: 40-45 Minutes

Description

A super-simple plate of Scottish shortbread can be yours in a snap–just make it a sheet pan/tray bake!


Ingredients

Scale

1 pound salted butter (seriously–don’t used unsalted. The difference in flavor is huge)

1 cup granulated sugar

2 teaspoons pure vanilla extra or vanilla paste

3 cups all-purpose flour

1/2 cup cornstarch


Instructions

Preheat your oven to 350 degrees.

Beat softened butter using an electric mixer on medium speed, until creamy.

Gradually add the sugar, beating until the mixture is fluffy.

Beat in the vanilla extract.

Combine the flour and cornstarch, and gradually add to the mixing bowl. Beat at low speed just until combined.

Press into a 15 x 10 x 1 jellyroll pan (no need to grease the pan first).

Bake at 350 degrees for 15 minutes, then reduce the heat to 325 degrees, and bake for an additional 20 minutes.

Within 5 minutes of removing the pan from the oven, use a sharp knife to cut the shortbread into bars.

Cool completely, and store in an airtight container.

  • Prep Time: <10 Minutes
  • Cook Time: 35
  • Category: baking
  • Method: baking

Keywords: Sheet Pan Scottish Shortbread

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