Emulsifier Free Scottish Shortbread Cookies
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.8(11)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 2 cups all-purpose flour
- ¼ cup rice flour
- ¼ tsp fine sea salt
- ½ tsp vanilla extract (optional)
For serving
- 1–2 tbsp granulated sugar, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- 2
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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