Shortbread Cookies

Burn’s Night on January 25, in honor of Robert Burn’s birthday, is celebrated with haggis, scotch, and shortbread cookies–all well known foods in the Scottish tradition. These buttery shortbread cookies are among the simplest and most versatile cookies to make.

Shortbread Cookies
Makes 60 to 72 cookies

2 cups all-purpose flour
1/2 cup sugar
1 cup (2 sticks) cold butter, cut into small pieces
Sugar or sprinkles for decorating, optional

Shift flour and whisk sugar and flour together in a bowl. Cut in cold butter with a pastry cutter, until crumbly and mixture resembles flakes. Kneed with hands until gathered and pliable. Chill overnight or several hours.

Preheat oven to 350F.

Roll dough between sheets of wax paper to 1/4-inch thick and cut with shapes. Sprinkle with sugars or sprinkles, if desired. Bake on ungreased cookie sheets about 12-15 minutes. Transfer to wire racks to cool. Cool completely.

Store in airtight container for up to one week.