Shortbread Recipe


Shortbread Recipe

This rich Shortbread recipe can be used to make a large Shortbread, or cut before baking to make Shortbread Cookies. Incredibly delicious, this Shortbread melts in your mouth.

Prep Time:15 minutes plus 12 hour refrigeration

Cook time:30 minutes

Ingredients:

2 sticks unsalted Butter, softened
1/4 cup Confectionery Sugar
2 cups Flour
dash of Salt

Directions:

• In a mixing bowl, using the paddle mixer attachment, cream together butter and sugar.
• Combine flour and salt in a separate bowl.
• Gradually add flour mixture into butter mixture on low speed. It will eventually come together.
• Turn out onto counter make a ball.
• Cover the entire ball of dough with plastic wrap and refrigerate chill overnight.
Remove from refrigerator and allow to sit on counter for at least 15 minutes before rolling and cutting.
• Preheat oven to 350°.
• Roll out dough to 3/8″ thick and cut into shapes, bars or wedges or pat in a spring-form or tart pan at 1/2-3/4″ thick.
• Bake for 15 minutes at 350°
• Reduce heat to 300° and bake for another 15-20 minutes or until light golden brown around the edges.
• Cool on a wire rack.
• Store in an air tight container.

Makes 16- 24 Shortbread Cookies or one large Shortbread


Day 8 of 15 Days of Holiday Cookies on Ann’s Entitled Life brings the best Shortbread Recipe you will ever make!

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15 Days of Holiday Cookie Recipes



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Comments

  1. I have never made shortbread cookies. Are they served just plain or do they get a garnish of some sort? (icing, sugar dusting etc)

    • Normally plain, Stephanie. I am quite sure there are recipes out with frosting and chocolate chips though. Try it plain first though. You may discover you like it without embellishments.

      Ann

  2. Stephanie B says:

    I am positive I will like them plain, just didn’t want to add them to a cookie tin plain if they were supposed to have something 🙂 Thanks!! These recipes have saved me tons of decision making lol

    • LOL I really hope you enjoy this, Stephanie. Personally I won’t make this shortbread without a crowd… I think the last time I ate it with VERY little help from Hubby, in just four days. Whoops.

      Ann

  3. can this shortbread also be used as a crust for a pie or tart, please?

    • While I have not tried it, Barbara, I think for a tart it would be marvelous. It would need to be a crust-only-gets-baked tart recipe though. And you may want to make it a bit thinner than it is as a cookie.

      Ann

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