I'm not a huge fan of BH&G recipes and this one is a good example of why.

The ingredients for shortbread are very simple but there are all kinds of methods for making it, some calling for softened butter, some calling for chilled. Some use unsalted butter and salt, some call for unsalted butter and no salt, some call for salted butter.

You said you've never had success with shortbread. Can you tell us precisely what went wrong with it? Then we can lead you the right direction with advice.

Carol

Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!:

Aunty Doe's Shortbread

1/2 lb salted butter - softened to room temperature
1/2 cup sifted icing sugar (confectioner's sugar)
2 cups flour

Mix butter and icing sugar, then add flour, mixing by hand.
Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles.
(Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.)

Bake on parchment lined cookie sheet at 275F for one hour.

SharonCb

Thank you, Carol and Sharon!
My shortbread has turned out tasting less like a cookie and more like playdough. When I buy Walker's, The Ginger People's or coffee shop shortbread, it tastes sweet, buttery and the way I expect it to. I hope that isn't too vague!
I am going to try the one you posted, Sharon. I'd love to try a family tried and true recipe...I have had quite a few not-so-good recipes come out of my BH&G!
Thanks and I'll let you know how it turns out.
J.

I made this one this weekend and it's very, very good.
First time making one with brown sugar and I love it!
I rolled mine out about 3/8-1/2 inch thick and cut out with little teddy bears and stars. I think I'm going to have to make more..... (grin). I used salted butter and let it sit on the counter overnight.

Deanna

Scottish Shortbread

1 pound butter
1 cup brown sugar
4 cups flour
Cream butter and sugar. Gradually add flour. Mix well.
Bake at 325 degrees until slightly golden brown. May be rolled and cut or baked in a pan.

J, Try Sharon's recipe..It's the only one I make now..
You can either do as the recipe suggests.."make a brick and slice" or roll out thick and cut. It's the BEST! (but honestly, I've not tried another. LOL)

A watched pot never boils

That is what my boyfriend said to me while I was standing there, looking at the butter...waiting for it to soften...just waiting...

I AM going to try Sharon's recipe, I am very excited!
I must say, as someone who almost never uses regular sugar, the next one I try is going to be Deanna's brown sugar recipe!!

Whoo, hoo, still waiting...

The kneading in the BHG recipe is what you want to avoid. Cookie dough should be mixed only enough to blend.

I made Sharon's last night...and might have been the one asking for help till I re-read the recipe AFTER wondering why my very fine crumbs would not stick in the pan. (I have baked this in a 9" pan before.) AHA !!!!

1/2 lb, not 1/2 c of butter.

I softened another stick of butter and then dumped the earlier batch in and mixed and voila...shortbread dough. I put it in the pan, chilled it overnight...thinking that by this time I might very well do something else wrong, and baked it today. I cut it into small fingers and it's delish.

AnnT's recipe is also a reliable one and Annie had a post from Readinglady that makes enough to make three batches so you can vary the final product. (Annie or RL, correct anything that might be wrong pls.)

DESSERT Scottish Shortbread in Three Variations Readinglady

Carol sent me the recipe, then was kind enough to send me the rice flour, espresso powder and Callebaut chocolate to make it with. My favorite is the one with crystallized ginger chunks in it, but the mocha/dark chocolate one is really good too. Annie
1 large or 3 medium batches. "A truly great shortbread."
3 cups AP flour
1 cup rice flour (or sub cornstarch)
1 tsp. salt
2 cups good-quality fresh unsalted butter at room temp but not overly soft
1 cup fruit sugar (sub superfine sugar)

1. Preheat oven to 325. Line at least 2 baking sheets with parchment and set aside. (Alternatively you can use shortbread pans [moulds] or cut with decorative cutters. If you use cutters, chill the mixed dough first.) Have ready any flavourings you plan to add. Sift the AP and rice flours (or cornstarch) together with the salt and set aside. Beat the butter until creamy. Gradually add sugar and cream until very light and fluffy.
2. Add flour mixture to the creamed butter and sugar in 4-5 additions, creaming thoroughly between each. I prefer to work in the dry ingredients by hand in a bowl large enough that I can use both hands to knead in the last bit of flour. Try to keep your palms off the dough as much as possible so the heat doesn't melt the butter and cause the dough to become oily. For plain shortbread, knead for 30 seconds after the last of the flour has been incorporated. For flavoured shortbread, divide the dough into 3 roughly equal parts and place each one in a separate bowl. Cover portions you're not working with with a piece of plastic wrap. Work flavoring ingredients into the dough as per the recipes below. Each will flavor 1/3 of the master recipe.
3. For Moulded Shortbread: press the dough directly into the form. Prick dough all over with a fork and bake for about 30-35 minutes or until pale golden. Cool for 5 minutes, then invert the form onto a wooden board. Mark the divisions with a sharp knife to facilitate separating the pieces once the bread has cooled and set. A mould will hold 1/3 of the total recipe.
4. For Shortbread Fingers: Use an 8-inch square baking pan lined with an overhang of parchment on two sides and press the dough evenly into the bottom. Prick with a fork and bake 30-35 minutes as above. This size pan will hold 1/3 of the total recipe.
5. For Cut-Out Cookies: The dough will have to be chilled until it is cool enough to roll, about 20-30 minutes. The high butter content of this dough means it firms quite quickly; keep an eye on it so that it doesn't become too cold to roll. Wrap the mixed dough portions in plastic wrap and flatten each one into a disc. Chill, then roll out on a very lightly floured surface to a thickness of about 1/4". Cut shapes from the flat of dough using sharp cutters. I like simple shapes like plain or fluted circles about 2 to 2 1/2 inches in diameter, making each cookie a satisfying but not too decadent morsel. Transfer shapes to lined baking sheets and chill sheets for 10-15 minutes until dough is firm. Prick shapes once or twice with a fork and bake 15-20 minutes. Adjust time according to size and thickness of cookies. Tops should be just firm and edges just barely colouring. Cool on baking sheets set on wire rack for 7 minutes then transfer cookies to the racks. Cool sheets under cold running water and wipe dry before reusing. Repeat with remaining dough until all the cookies are baked and cooled.
6. Short shortbread in airtight tins up to 2 weeks. Both dough and baked cookies may be frozen, well-wrapped. Frozen baked cookies should be layered with waxed or parchment paper and thawed in their wrappings at room temperature. Each 1/3 recipe makes about 24 cookies, or one 8-inch round or square.
   Variations: Each flavours 1/3 of the dough. May be doubled or tripled to flavor 2/3 or all of the batch.
   Dark Chocolate and Marbled Mocha: Before creaming butter and sugar, dissolve 1 T. good-quality espresso powder in 1/2 tsp. warm water to form a thick paste. Set aside. Gently knead 1 tsp. of this paste into 1/3 of the dough once the last of the flour mixture has been incorporated. Work the paste in just enough to evenly distribute it in a marbled effect throughout the dough. Wrap the mocha dough in a sheet of plastic wrap and flatten
   slightly into a disk. Chill for 20-30 minutes or until firm enough to roll. Roll and cut into shapes. Transfer to lined baking sheets, chill and bake as per recipe above. While the shortbreads are cooling, melt 4 ounces of finely chopped semisweet chocolate in a non-reactive bowl set over a pan of barely simmering water. Stir frequently and remove from the heat when the chocolate is almost melted. Stir to melt completely. Dip cooled cookies vertically, one at a time, into the warm chocolate, half-coating them. Gently wipe bottoms on the edge of the bowl. Transfer dipped biscuits to a parchment-lined baking sheet and allow chocolate to set completely before storing cookies stacked between pieces of parchment or waxed paper, in airtight tins.
   Candied Ginger and White Chocolate: Knead 2 1/2 T. of finely chopped candied ginger (preferably Australian) into 1/3 of the dough after the last of the flour mixture has been added. Wrap dough in plastic wrap, flatten slightly into a disc and chill until firm enough to roll. Roll, cut, chill and bake, then cool completely. Melt 4 ounces of finely chopped good-quality white chocolate in a non reactive bowl, etc. removing chocolate when it is about 3/4 melted. Stir to melt completely. Dip edges in the warm chocolate, creating a rim of white around the cookies. Transfer dipped cookies to a parchment-lined sheet and allow chocolate to set completely before storing cookies as described above.

Annie

I suddenly realized no one has addressed Jennifer's altitude issue. Lee is up high in CO and I know Katie over in Harvest is too...anyone else here have something to add to this aspect?

Being at sea level, this is not an issue chez moi Maureen.

When you mentioned "playdough" my first thought was the same as c_c's. Over-working shortbread will definitely toughen it. If you're working the dough by hand, try to pat with the tips of your fingers and as much as possible keep your palms off the dough because the palms are hotter.

A shortbread dough can also benefit from sitting in the refrigerator overnight.

One issue with shortbread is that it can be difficult to correctly identify when the shortbread is done if you are baking it in a pan and cutting it after removal from the oven. It can be quite brown and the outer pieces are nice and toasty-crumbly, but the inner ones might be a bit dough-y. If that's the case, just put the cut pieces on a cookie sheet and return them to the oven for 10 minutes or so. You might find you like them even better that way.

Carol

Oh, wow! I like that giant post of the three-ways dough!

Phew, I was able to wait for the butter to soften and the un-kneaded dough is sitting as a brick in the fridge, cooling.

Naturally, I am waiting for it to cool...waiting...

But, I want this to work perfectly, so I will wait until tomorrow! Not sure how, but I'll make every effort.

I'm not going to worry about the altitude, the biggest worry is if I was over ten thousand, but I'm not. I am above seven thousand which makes a big difference, but not for everything. At my level, they recommend trying a recipe "as-is" first, then making adjustments if it doesn't work.

The dough looks good to me and the ingredients are so simple, I'm not sure it needs much changing if any. Plus, I am sometimes brave, so I will take a chance with the way it is.

It was so easy!!! I did nothing special, just followed the instructions. I know it will work because I tasted the dough. I have tasted shortbread dough before and it was playdough before I even baked it...I had wrongly assumed at the time it would improve with baking.

Alright, my last thing about all this:
My boyfriend asked why I was so sure I couldn't bake shortbread and asked when the last time I tried was. Oh, I had to think about it, but I'm fairly sure I haven't tried since I was 19!!! I'll be 40 in two and a half years...who knew!! Can't believe I waited so long to try again!!!!

Thanks everyone.

Here is my recipe. It is of my own design as I wasn't completely happy with any that I saw or tried. I like the bit of brown sugar, it adds some flavor as does the vanilla. I don't like the really very soft texture of shortbread made with powdered sugar, though I know other people do.

Shortbread Petticoats

1 cup unsalted butter, softened
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1/4 cup sweet rice flour (available at Trader Joe)
1 3/4 cup all purpose unbleached flour
pinch of salt
parchment paper

Cream butter and sugars together until light and fluffy. Add vanilla and mix.

Add rice flour and salt, then regular flour. Mix thoroughly.

Divide and form dough into 4 balls. May need to be refrigerated for 10-15 minutes if very soft. Flatten each ball on parchment paper with floured rolling pin making
a circle about 3/8" thick. Prick surface of dough with a fork 6-8 times. Use fork tines to gently mark the edge of the circle all around.

Place parchment paper with dough on cookie sheet. Bake 45-50 minutes at 300 degrees until slightly browned around the edges.

While still very warm, cut each circle into 6 wedges.

2 dozen cookies

Barnmom, that sounds absolutely delicious!! May I ask the purpose of rice flour? I am making a wild guess that it has something to do with the texture, but I've never used it before...

Well, letting the dough sit in the fridge overnight was not a complete success. I sliced off a small hunk and we split a very large cookie between the two of us! Oh, My Lord!! What a delicious treat!!! That is the flakiest, yummiest shortbread I have ever had! No wonder Terri says it is the only one to make, 'tis true!

I nearly burnt my tongue, but it was worth it. I am satisfied, I can wait till tomorrow...I wonder if it will be better?

I also wonder if I didn't make some big mistake before, maybe I failed to follow the recipe? Gee, this was so different from the awful attempts of my youth.

Thanks, thanks and thank you all...

Yes, the rice flour is for texture. It adds a little "sandiness" to the cookies. It's an individual choice. Some people like that, others don't. As barnmom said of her own preference for shortbread that doesn't use powdered sugar. (Powdered sugar has cornstarch in it.)

Carol

Here is a lengthy description of the history of shortbread and the reason behind the use of rice flour or cornstarch. The use of rice flour is to reduce the gluten to replicate heirloom flours and make a more crumbly texture.

Part of my preference for shortbread not made with powered sugar is the lack of flavor other than butter and sweetened flour. The granulated sugar gives a bit more texture and the brown sugar gives that nice brown sugar taste. I'll happily eat any shortbread, though!

(excerpt from the link you provided)
In Laura Masons survey of traditional British foods (Traditional Foods of Britain, Prospect Books, 1999) conducted as part of an EU initiative to document European food traditions, begins her discussion of Scottish shortbread with reference to the first printed Scottish cookery book is by Mrs. McClinock (1736). Mrs. McClinocks Short Bread is a yeasted cake. "Take a Peck of Flour, put three lb of Butter in among a little water, and let it melt, pour it in amongst our Flour, put in a Mutchkin of good Barm; when it is wrought divide it in 3 pats, roll out your cakes longer than broad, and gather from the sides with your Finger, cut through the Middle and job it on Top, then set it to the oven."

That is a great link! I do wish the person who wrote it would have done a better job of editing, though. She asks if the above would have been considered shortbread at that time, then she answers herself in two sentences. "I don't think so" and "I think so." Oooh, now I'll never know! :(

I appreciate that link. I am fairly obsessed with the past, foods, music, cooking. One of my main reasons for wanting a springerle is due to my love of and my study of medieval (and other) times. My bookcases are filled with fact and fiction from about 600CE to about 1600CE, and I can never seem to get enough. When I was a kid, we were members of the King Richard III society and my favourite part was when we would get together to eat all that period food. Mmmm, nothing like a good bean cake!

I wonder if I would have liked the addition of farina. She mentioned that it is used in the same way as rice flour or corn starch and I just love farina in my pancakes. I love granular textures! Yep, I might have to add a dash next time...and brown sugar...

...two slices each of shortbread this morning for breakfast...yummy yum yum!

J, I don't wait over night..I usually just form the log, and then put it in the fridge for 10-20 minutes..scrub the toilet..(lol) then wash my hands take out the dough and slice.
When I do it in cut outs. I chill for about 30 minutes in a "Patty", then take out..let sit for about 10 minutes then roll on powdered sugar..cut bake. :)
I'm glad you liked it..Now try dipping or drizzling with semi sweet or bittersweet chocolate...over the top I tell ya!