Scottish Shortbread Fingers

Scottish Shortbread Fingers are just basic Scottish Shortbread dough in finger-sized pieces. Delicious and easy to eat! They can be cut after baking or they can be formed before baking.

Shortbread Fingers

2 sticks (1/2 lb.) butter, do not substitute margarine
1/2 cup sugar
2 1/2 cup flour

Preheat your oven to 350 degrees.

Cream the butter and sugar together. Add the flour gradually, working with hands to make stiff dough.

Spread the dough mixture in 7 x 11-inch pan. With your fingers flute the edges all around. Pierce all over the rest of the mixture with a fork.

Bake about 40 minutes at 350 degrees until a light golden color.

While still warm cut into finger-sized pieces.

Coffee Shortbread Fingers

1 cup butter
3/4 cup light packed brown sugar
1 tsp. instant coffee
2 cup flour
1 1/2 cup finely chopped walnuts
1 egg white, slightly beaten

Mix together the butter and brown sugar. Blend in the instant coffee. Gradually add the flour and mix until well blended. Chill the dough.

Roll the chilled dough into 1/2-inch thick ropes on a lightly floured surface. Dip each rope of dough in egg white, then roll in finely chopped walnuts. Bake at 350 degrees for 20 to 25 minutes.

After they're cooled the cookies may be dipped in melted chocolate. Makes approximately 2 dozen Scottish Shortbread Fingers.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop