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Shortbread Cookies Recipe


Recipe: Shortbread Cookies

2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vegetable shortening
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract


In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer, cream the butter until smooth (about 1 minute). Add the sugar and vegetable shortening and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

Bake for 8 – 10 minutes, or until cookies are lightly brown. Cool on rack.

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33 COMMENTS... read them below or add one

  1. Saju

    great shortbread, and great pics. Shortbread was the first thing I learnt to make at school – yes I had cookery classes at school! and needlework – mine was the grubiest sewing!!

  2. leosatter

    These look so good. These type of cookies are my favorite!!!

    Just out of curiosity….Do you know where I can purchase good quality foods online? I am now trying to order from online stores only because of various reasons…….can you help me with any suggestions??????

    There is only one place, out of all that I have tried that really stood out for true quailty, and that is Celebrityfoods.

    If you can help me grow my list of quality services or stores, where I can buy my food, I would greatly appreciate it.

    Thank you!

  3. TrueBluePenangite

    The cookies look so yummylicious! I had great success with your Kung Pao chicken, thanks for dropping by my blog.

  4. holybasil

    I’m a big fan of shortbread – I love the Walker’s shortbreads – so sinful, but worth it!

    I like to add a little lemon zest to the dough also for a citrus aroma.

  5. Latha Narasimhan

    Nice cookies! Always eggless cookies using butter should be refrigerated before baking! I prefer eggless ones! picture is good! :)

  6. sognatrice

    Gorgeous! And they look might tasty too :)

    Hey, have you seen the contest over at my place (as well as at 4 other blogs)?

    You can win a signed, personalized copy of Dolce Italiano by Gina DePalma, Executive Pastry Chef of Mario Batali’s Babbo in NYC.

    We’re posting recipes from the book over two weeks and three are already up, including mine today:

    Ricotta Pound Cake

    You only need to comment to enter :)

  7. joey

    The photo is wonderful! Truly a bit of candy-super-model for your site :) And I’m sure it was delicious too! Can’t wait to see what else you whip up with all the baking stuff you bought!

  8. Tricia Lee-Chin

    Yummy! I have “started” to bake “more” now. With a 3 yr boy, I find bribery (with cookies) works best!!! LOL!!!

  9. Cynthia

    And you’ve done a great job – both in making the cookies and dressing up your blog.

    The background for the pics makes it even more festive especially since we’re accustomed to seeing your signature white backgrounds. Great job!

  10. Kate / Kajal

    u did manage to get that mesmerizing cookie picture !!! they look scrumptious and definitely make one want to pull them out of the screen :)

  11. daphne

    christmas is ringing! what lovely shortbread. I was thinking of making these for my friends too but… decided on other cookies instead. Baking is very addictive! hehe..

  12. Aleth

    Is there anything that I can use instead of vegetable shortening because i can’t find any here in Yunnan, China. Can I use oil instead?

  13. Lai Sook Fun

    Hi, I would like to double confirm the amount of all purpose flour for your recipe.
    Is it 2 cups or 3 cups? as i saw from Joyofbaking website, which you adapted your recipe from, they use 2 cups only. Thanks!

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