SCOTCH SHORT BREAD

The dough can be shaped into a disk, wrapped tightly in plastic wrap, and refrigerated for up to 3 days or frozen for up to 2 months. If frozen, thaw in the refrigerator overnight before baking. Baked shortbread can be stored for up to 2 weeks.

Store cooled shortbread in an airtight container at room temperature for up to 2 weeks. Layer between sheets of parchment paper to prevent sticking. Do not refrigerate, as this can make the shortbread soggy. The cookies can also be frozen for up to 3 months in an airtight container.