Shortbread Cookies Recipe
November 27th, 2007 33 Comments

Shortbread Cookies Recipe

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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. Andaliman says:

    I love this picture soooo muchhhhh

  2. Mandy says:

    very nice! I like the red tray too!

  3. Suganya says:

    I am surprised to see you baking. The red looks festive.

  4. sunita says:

    Lovely shortbreads…wouldn’t mind them any day…if only the scales would tell another story :-)

  5. Saju says:

    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!!

  6. leosatter says:

    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!

  7. TrueBluePenangite says:

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

  8. holybasil says:

    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.

  9. Lyrical Lemongrass says:

    Yummy…feels like Christmas already!

  10. Latha Narasimhan says:

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

  11. Taste of Mysore says:

    Easy one..will try for sure.

  12. sognatrice says:

    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 :)

  13. Patricia Scarpin says:

    The cookies look delicious and your photo is really beautiful!

  14. joey says:

    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!

  15. veron says:

    Oh lovely cookies to have with tea!
    I think your doing great in your baking.

  16. Swaroopa says:

    looks gr8….thanx 4 sharing…

  17. Rina says:

    What a beautiful pic that is!!!!

  18. Tricia Lee-Chin says:

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

  19. Cynthia says:

    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!

  20. Kevin says:

    Nice photo! I want to try making shortbread cookies this holiday season.

  21. Christy says:

    You are really talented!!
    Such nice cookies and presentation is just simply impressive:D

  22. Kate / Kajal says:

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

  23. aria says:

    oooh yum! i baked too last weekend and bought some shiny new pans. thats half the fun dont you think!?

  24. evolvingtastes says:

    What do you mean ‘not too shabby’? They look delightfully scrumptious!

  25. daphne says:

    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..

  26. Rosa's Yummy Yums says:

    Your cookies look wonderful! Very dainty!



  27. MyF says:

    Love shortbreads.. n pic looks very delicious! gold star for you!

  28. sagari says:

    looks delecious

  29. Anonymous says:

    there’s vegetable shortening in the ingredients, but you never specify when to add it.

  30. Anonymous says:

    I love shortbread cookies. You made me want to try your shortbread cookies recipe.

  31. Aleth says:

    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?

  32. teru says:

    hi, what can i replace “vegetable shortening” with butter?


  33. Lai Sook Fun says:

    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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