My mother, who is of Scottish heritage, passed this shortbread recipe, recipes canada with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Cream butter and brown sugar until light and fluffy, 5-7 minutes. 5 minutes, adding enough remaining flour to form a soft dough. On a sheet of parchment, roll dough to a 16×9-inch rectangle.

Transfer to a baking sheet, and cut into 3×1-in. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight. Transfer to wire racks to cool completely.