Scottish Shortbread is a tasty Christmas tradition at our house.

There is always a large tin of Scottish shortbread somewhere under our tree, and it is one of the first presents that my husband seeks out to open on Christmas morning. We all then enjoy this delicious delicacy with our Christmas coffee while opening our gifts.

Typically, the tins of Walkers Scottish Shortbread show up in our stores about the middle of November, and that is when we purchase our first tin. Walkers is one of the most well known bakers and exporters of this famous tasty treat. Joseph Walker, the founder of the company, developed the Walker recipe for Scottish shortbread in 1898. One hundred and twelve years later, his family still owns and operates this successful business.

My husband's birthday is in November, and he looks forward to a large tin for his birthday. Fresh coffee and a Scottish shortbread are a favorite dessert for him, and his birthday tin will last until just about Christmas time when he receives his next gift of Walkers Scottish Shortbread. During the after Christmas sales, I search Costco and BJs for any leftover Christmas tins, and I store them away. Typically, they have a good 'use by date,' and at the reduced price, they are a great buy.

Scottish shortbread dates back to the 12th century, and they originated from biscuits. These biscuits were baked twice, and then sugar and spices were sprinkled on top for a sweet taste. Scottish shortbread came in to being when butter was added, and the yeast was removed. Mary, Queen of Scots, liked this tasty dessert, and she helped to make it popular.

Since Scottish shortbread is typically made with only three ingredients - butter, sugar, and flour, I decided that this is something that I could be making for my husband. After all, since I occasionally enjoy a little Scotch…this should qualify me for this undertaking!

One of my friends shared with me her Scottish shortbread pecan recipe, and that will be the first recipe I will try. So with that being said…

Let's Cook!

Gather the ingredients to make Scottish shortbread pecan recipe:

1 cup butter (2 sticks of butter) softened

1/2 cup 10X Confectioners sugar

2 1/2 cups all-purpose flour

1/4 cup pecans, finely chopped

Remove two sticks of butter from the refrigerator, and place them on the cabinet top to soften. (Do not replace the butter with margarine for this recipe.) Place the softened butter into a medium size bowl, and beat until creamy. This can be done by hand or with a mixer.

Stir in the confectioners sugar into the creamy butter, and blend thoroughly.

Gradually add in the flour, mixing well after each addition.

Add the finely chopped pecans, and make sure all ingredients are well mixed.

Pinch off a piece of walnut size dough, and roll it into ball. Place it on an ungreased cookie sheet. Using a glass, with a decorative pattern on the bottom, press the ball to approximately 1/4 inches thick, or use the tines of a fork to press out the ball.

Bake the Scottish shortbread in a preheated 300-degree oven for 20-30 minutes. Remove them from the oven once they start to brown on the edges. If brown all over, they are over cooked.

Leave the Scottish shortbread on the cookie sheet for them to cool, about ten minutes. Remove them with a metal spatula, and place them on a cake/cookie cooling rack until completely cool. Store in a container with a tight fitting lid.

Once cool, enjoy!

In Closing

This is my first endeavor at making Scottish shortbread, and I will let you know how they turn out. Since this is a favorite dessert for my husband, I will be looking for some new and different recipes to experiment with. Finding the perfect Scottish shortbread recipe will be one of my projects for the New Year.

If you're looking for additional easy dessert recipes, then check out the following:

Chocolate Four Layer Pudding Dessert
Chocolate Sheet Cake
Pineapple Southern Pound Cake
Christmas Homemade Fudge
7 Up Pound Cake – A Quick and Easy Recipe

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