Bready or Not: Pride O’ Scotland Shortbread

Posted by on May 24, 2017 in Blog, Bready or Not, breakfast, cookies | Comments Off on Bready or Not: Pride O’ Scotland Shortbread

The day after my anniversary, it seems only right to share the shortbread recipe I made for my husband the first day we met: Pride O’ Scotland Shortbread.

Bready or Not: Pride O' Scotland Shortbread

The original recipe is from one of my mom’s very battered cookbooks, which she gave to me a few years ago. The pages tenuously cling to the spiral binding. Back when I was a teenager, this shortbread recipe was one of the first I really declared ‘mine.’

Bready or Not: Pride O' Scotland Shortbread

Back in those dark ages before widespread internet shopping and Cost Plus World Market, my family was only able to obtain shortbread once or twice a year–at the Fresno Highland Games, and maybe at Christmas. Those red boxes of Walker’s Shortbread brought us great joy.

Bready or Not: Pride O' Scotland Shortbread

So when I found this recipe and my relatives declared that my shortbread was BETTER than Walker’s brand… whoa. I felt like I’d made something magical.

Bready or Not: Pride O' Scotland Shortbread

Maybe I did. It helped snare me a husband, after all.

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

This recipe produces two pie-rounds of firm-yet-soft and buttery shortbread. The wedges will keep well for a few days in a sealed container. Modified from the Beta Sigma Phi Cookbook from 1968.

  • 2 cups all-purpose flour
  • 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Preheat oven at 375-degrees. Grease two 9-inch pie pans.

Place dry ingredients in mixing bowl; add butter, egg yolk, and vanilla. Mix with fingers until dough holds together. Divide dough into two balls and press each ball into a pan. Flatten evenly with palms; prick surface all over with floured fork. Slash into wedges.

Bake for 17 to 22 minutes, until the edges are golden brown. Remove from oven. Immediately cut again following slash marks and carefully run the blade around the edge of the crust to loosen the shortbread.

Let shortbread cool. Cut again along slash marks and the crust, then remove wedges to eat. Shortbread keeps in sealed container for several days.

OM NOM NOM!

 

Bready or Not: Pride O' Scotland Shortbread

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