Butterscotch Shortbread

These shortbread cookies get their butterscotch flavor from dark brown sugar creamed with unsalted butter. No butterscotch chips, no extract. Just the deep molasses notes of dark brown sugar combined with butter, which is exactly what butterscotch is at its core.

Chopped walnuts or pecans get sprinkled over the rolled dough and pressed in with the rolling pin so they embed into the surface. They bake into the top and add a toasty crunch against the sandy, melt-in-your-mouth shortbread.

The dough needs a full hour of chilling before rolling. It’s a butter-heavy dough that softens fast at room temperature, so work quickly once it comes out of the fridge and keep the second half chilled while you roll the first.

Pro Tips

• Use dark brown sugar specifically, not light. Dark brown sugar has more molasses, which is what creates the butterscotch flavor.
• Roll to ¼ inch thick. These are shortbread, so they should be thin and crisp, not thick and cakey.
• Prick each square with a fork before baking. This prevents puffing and keeps the cookies flat and even.
• Watch them closely near the end. Golden brown means done. A minute too long and they go from toasty to burnt.

Variations

• Use all pecans for a more Southern-style shortbread.
• Drizzle with melted chocolate after cooling for a dressed-up finish.
• Add a pinch of flaky sea salt on top before baking for a sweet-salty contrast.