If you ever want to make a quick and EASY treat as a special snack or dessert, consider basic Scottish Shortbread. This is right up there with dunking graham crackers in milk before we go to bed! The Food Network deserves the credit for this recipe, and it’s been a winner every time I’ve made it. This is even better than the Walker’s Shortbread you find in the red plaid boxes or tins.

This is such a versatile recipe that I’ve used it as the base for my fruit pizza, or the bottom layer for my pudding dessert. We like to crumble a few shortbread cookies over our ice cream, and honestly, there really isn’t anything better than dunking these jewels in a glass of milk.

It seems every culture or nation has its version of this basic cookie recipe. My Swedish ancestors called theirs Grundrecept For Mordegskakor—a fancy-dancy name for a basic butter cookie recipe. Whatever you call it or wherever you find it, the truth still rings out: Food tastes better made with butter and love!

Scottish Shortbread

2 cups butter, softened
1 2/3 cups sugar
4 cups all-purpose flour
1 1/3 cups cornstarch
Sugar, for sprinkling

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.