Shortbread Cookies

January 4, 2018  •  Desserts,

A friend recently stopped by to see my new house and she brought some homemade shortbread cookies. I do love shortbread, but had no idea how incredibly delicious these were going to be. They were the most velvety, buttery texture and taste I think I’ve ever had in a cookie, so I asked her to share the recipe. Turns out, it’s a classic that’s been around for many, many years.Brown Bag Designs has been making ceramic cookie pans and molds for a long time. My friend’s pan is over 20 years old and still works like a charm. The pan comes with a cook book and the recipe for the shortbread could not be simpler. She just warns to take the shortbread out EXACTLY after 10 minutes of cooling – any shorter or longer, she says, and it “just doesn’t cooperate.” And nobody wants that!

Shortbread Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
  • ½ cup butter, room temperature
  • ½ cup powdered sugar, unsifted
  • ¼ teaspoon vanilla extract
  • 1 cup flour, unsifted
  1. Cream the butter until pale yellow, then add the powdered sugar and cream until mixed. Add vanilla and cream to combine.
  2. Work in the flour, kneading the dough on a board until smooth. Spray a ceramic shortbread cookie pan with cooking spray and then press the dough into the pan.
  3. Prick the entire cookie with a fork and bak at 325 degrees until lightly golden brown, about 30-35 minutes.
  4. Let cool exactly 10 minutes in the pan, then loosen edges with a butter knife and invert onto a cutting board. If you wish to cut the shortbread along the cookie lines, do it while still warm - if you try to cut it after it's cooled it will crumble.
  5. Cool ceramic pan completely before washing.


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