Next on my list were the Scotch Shortbread cookies from the Cooky Primer on p.20. These were delicate butter cookies that melted in your mouth.

As with most shortbread, the dough is a simple mixture of flour, sugar and butter. These are mixed together and then refrigerated.

Once chilled, the dough is rolled out and cut into small shapes. I used a new cookie cutter I bought last Fall … and I regretted using one with so much detail, but they did turn out cute after I got enough to come out without breaking.

They’re baked, and that’s it! Super simple.

These turned out fairly delicate, with a melt-in-your-mouth texture. However, they were not very sweet, and had no real flavor beyond flour and butter. Maybe they would have been good with ice cream, but they aren’t really worth the time. I would make the Butterscotch Shortbread cookies again first before making these.

Bottom line: These were barely-sweet, melt-in-your-mouth cookies with very little flavor. While easy to make, they weren’t really worth the time, unless you wanted a cookie to accompany ice cream or something else that brings its own sweetness.