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Shortbread recipe

Traditional, rich and buttery shortbread.

Recipe: Shortbread

1/2 cup (1 stick) high-quality unsaltedbutter, such as Plugra, softened
1/4 cup superfine granulated sugar
1/2 teaspoon pure vanilla
1/8 teaspoon salt
1 cup all-purpose flour

  • Preheat oven to 350°F (175°C).Blend together butter, sugar, vanilla and salt in a bowl andmix until well-combined. Sift flour into butter mixture and blendwith a fork until mixture forms a soft dough.
  • Transfer dough to a large ungreased bakingsheet and pat into a 10 by 3-inch rectangle. Crimp edges decorativelyand prick dough all over with tines of a fork. Score dough crosswisewith the back of a knife into 8 sections. If desired, sprinklewith chopped toasted nuts and press gently into dough with yourfingertips.
  • Bake in middle of oven until edges aregolden, about 15 minutes.
  • Cool shortbread on baking sheet on a rack10 minutes, then cut into slices while still warm with a sharpknife. Transfer slices with a spatula to a baking rack to coolcompletely.

    Makes 8 rectangular shaped cookies.

    Recipe provided courtesy of The Sugar Association,Inc.

    Shortbread Cookies Recipe Demonstration –

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    Kay’s Shortbread Recipe – This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges. TypeText ?

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