There is a part of my heritage that I just adore, and am so proud to be a part of. My sweet little grandma was born in Scotland and immigrated to the United States when she was 3. I love that I have family from Scotland, and it’s fun to tell when I’m so frequently questioned about where my 4 little redheads come from. Aside from the Scotch redhead gene that obviously got passed through me, I got the bagpipe, men in kilts, and shortie loving gene. You know what I’m talking about – shortbread …it’s the best!
Many of you know these buttery cookies as shortbread, but true Scots call them shorties. I could eat shorties all day long! Who doesn’t love butter and sugar? That’s basically what shorties are, with a little something else to hold them together. When I’m feeling a little fancy, I like to add a little something fruity to the tops of my shorties, and I’ve found just the perfect thing!
Smucker’s Fruit & Honey Spreads are the perfect amount of sweetness and fruitiness to top the perfect shortie. There is much to love about the new Fruit & Honey spreads, but let me name just a few:
- No high fructose corn syrup
- Ingredients you can pronounce and know what they are!
- The perfect amount of sweet and tart
- Comes in 4 fantastic flavors
I’m so excited to share a part of me and my heritage, and one of my new loves combined with an old love – Fruit + Honey Shortbread Squares (or shorties, as I call them). This Shortie recipe has been in my family for a very long time. My mom’s Auntie Beatie (her great aunt) used to make these, and passed the recipe down to my mom, who recently shared it with me.
Shorties are great because they take minimal ingredients, are rather easy to make, and you can cut them into whatever shapes you like! Dress them up with the Fruit & Honey spreads and have them as an after-school snack. There’s no reason to wait for dessert for shorties.
- 3 sticks of butter
- 1 cup powdered sugar
- 3 cups flour
- Preheat oven to 275°.
- In a mixing bowl, cream together butter and sugar. Work in flour, a little at a time until all the flour is well worked in.
- Pat dough out into a circle, about 1/2" thick, and cut into 1.5" circles. Pierce each circle with a fork, multiple times.
- Bake for 25 minutes, carefully not to brown shorties.
- Remove shortbread from oven and cool on a cooling rack. Top with Fruit & Honey spreads and serve.