These are incredibly easy and incredibly good. My favorite Girl Scout cookie (actually the only Girl Scout cookie I’ve ever liked. I know I’m odd) was the Scot-Teas. There was something so good about the sugar on top, and it had just enough of the right balance of sweetness. People say the other shortbread cookies are as good (the Trefoils? maybe) but they just don’t taste as good to me. They stopped making the Scot-Teas about 15 years ago I think.
I initially tried this recipe as a crust in a desert I was making (some layered thing with Jello and strawberries). The top part didn’t turn out so great, but we ended up scraping that off and just eating the crust because it was so good. They’re very easy too.
Combine 1 C butter, 1/2 C brown sugar, 2 1/4 C all-purpose flour, 1 t. vanilla, and 1/4 t. salt. I did this in a food processor because I love how it cuts in the fat so well, but you could also use a pastry cutter or stand mixer. I started with my butter cold but I think it works as well if it’s softened.
Press into a 13X9 pan. You could also easily roll this into a log, chill and slice, or roll into balls and flatten with a glass, or roll out and use a cookie cutter. Dust with Demerara sugar. Florida Crystals can be found easily in most grocery stores now.
I like to use these disposable half pans, I always keep them around because they’re great to fit in chafing dishes for entertainment.
Bake. How long you bake and at what temperature is going to depend on your shape. For this time, I baked at 350 for 35 minutes. My oven temperature is dead on because I verify with an oven thermometer. For smaller cookies you’d want to drop the temperature and time considerably (maybe 325 and for ~20 minutes) and watch them for browning.
Allow to cool very slightly and cut with a pizza cutter. Devour. I’m sure I’ll post these again when I’ve made them prettier but for tonight we just wanted something yummy to munch on.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cherry Pie
- Key Lime Pie
- Goat Cheese, Apple and Honey Tart
- Classic Scones
- Pumpkin Pound Cake
- Instant Pot Lemon Layered Cheeseckake
- Carrot Cake With Cream Cheese Frosting
- Lemon Sour Cream Ombre Cake
Scottish Shortbread Cookiees
- 1 C butter
- 1/2 C brown sugar
- 2 1/4 C all purpose flour
- 1/2 t salt
- 1 t vanilla extract
- 3 T coarse sugar
- Combine all ingredients (with the exception of coarse sugar) either in food processor or stand mixer. Press into 13X9 pan and bake at 350 for approximately 35 minutes. Allow to cool slightly and cut with pizza cutter.