Robby’s Winterfest Bakin g #6
Original recipe: Betty Crocker Cookybook
The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Hey everybirdy! I found this recipe in the 1979 version of the Betty Crocker Cooky Book, and I honestly love that cookbook. The recipes are simple and easy to understand, unlike some “newer” cookbooks that can be a bit overwhelming. This one is straightforward, nostalgic, and perfect for a quiet afternoon in the kitchen.
There is something deeply restorative about the process of baking from scratch. In a world that feels increasingly fast-paced, stepping into the kitchen to create something with your own two hands is the ultimate form of baking therapy.
Why This Recipe is Therapeutic
Baking isn’t just about the end result; it’s about the sensory experience. For this recipe, you’ll be working the dough with your hands. Feeling the cool butter incorporate into the flour and watching the texture transform into a sandy, graham-cracker-like consistency is incredibly grounding. It’s a chance to unplug, focus on the present, and treat yourself to a little kitchen mindfulness.
The Essentials
One reason this recipe remains a favorite is that it relies on pantry essentials you likely already have on hand. Minimal ingredients mean less stress and more time to enjoy the process.
- 1/2 cup Butter (softened)
- 1/4 cup Sugar
- 2 cups All-purpose flour (sifted)
- Optional Customization: While the traditional version is beautifully simple, I love adding a teaspoon of peppermint extract and some crushed peppermint candies for a seasonal twist.
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How to Make Scotch Shortbread
1. Cream the Essentials: In a large bowl, mix your butter and sugar thoroughly until smooth.
2. Hand-Work the Dough: Slowly add your sifted flour. Use your hands to work the flour into the butter mixture. You’ll know you’re done when the texture resembles a coarse graham cracker crust.
3. Chill: Form the dough into a ball and let it chill in the refrigerator for about 15–20 minutes. This makes the dough easier to handle and improves the final texture.
4. Prep and Shape: Preheat your oven to 350°F. Roll the dough to about 1/3 or 1/2 inch thick. Use cookie cutters to create your favorite shapes—ovals, squares, or festive leaves work perfectly.
5. Bake: Place the shapes on an ungreased baking sheet. Bake for 20 to 25 minutes. Note: These cookies are unique because the tops do not brown, so keep an eye on the timer!
6. Decorate: Once cooled, you can keep them classic or add a simple icing made from powdered sugar and a splash of milk. Add a drop of food coloring to make them pop!
The Result
These cookies are buttery, crumbly, and melt-in-your-mouth good. When I shared these with my family, they disappeared instantly—my dad even claimed they were his favorite treat in the house!
Whether you’re baking for a holiday or just need a quiet moment of “me time” in the kitchen, these shortbread cookies are the perfect remedy.
Happy Baking!
Questions and Answers
Q:How do I know it’s done?
Robby:The tops stay pale; check for firm edges and a lightly golden bottom.
Q:Why is it crumbly?
Robby:That’s the secret to the melt-in-your-mouth texture! Keep working it with your hands to help the butter bind.
Q:Do I have to chill it?
Robby:Yes! Just like when you need a chill out time, so do the cookies. It prevents the cookies from spreading and helps them keep their shape
Scotch Shortbread
Ingredients
- ½ Cup Butter or margarine
- ¼ Cup sugar
- 2 cups all-purpose flour
Directions
- Mix your butter or margarine and sugar thoroughly in a large bowl. Measure your flour by either using the dipping method or by sifting it, then gently work it into the mixture using your hands until a soft dough forms. Enjoy the feel of the dough coming together.
- Chill the dough in the fridge for a bit while you take a short break to relax. When you are ready to bake, preheat your oven to 350°F.
- Roll your chilled dough out until it is about 1/3 to 1/2 inch thick. Cut it into whatever shapes you like, simple squares, rectangles, or circles work beautifully. If you want to add a little flair, you can flute the edges by pinching them between your fingers just like a pie crust.
- Place your shapes onto an ungreased baking sheet and bake for 20 to 25 minutes. Keep an eye on them, but remember the tops are meant to stay pale and will not turn brown. This simple three-ingredient dough makes about 2 dozen cookies.
- For a simple, optional finish, mix a little powdered sugar and milk until smooth, then drizzle or spread it right over your cooled cookies.
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