Sheet Pan Shortbread. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula.
Scotch Shortbread Cookies Recipe Taste of Home
Place a sheet of plastic wrap on the dough. Lightly grease two 9 round or 8 square cake pans. Web sheet pan scottish shortbread. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Web preheat the oven to 300°f. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Refrigerate for about 20 to 30 minutes. You can also use a shortbread pan. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula.
Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Lightly grease two 9 round or 8 square cake pans. Web sheet pan scottish shortbread. Place a sheet of plastic wrap on the dough. Refrigerate for about 20 to 30 minutes. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. You can also use a shortbread pan. Web preheat the oven to 300°f. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious.
