READY IN: 30mins
Recipe by Derf2440

My favourite, no fail, shortbread recipe. Melt in your mouth delicious! VERY SHORT - JUST THE WAY WE LIKE IT !!!!

Top Review by BigSkyCuisinier

In order to make the recipe thick enough to roll it out and use cookie cutters, I increased the all-purpose flour to 3 cups. Also, I live in a high altitude area (above 4,000 feet) and increased the baking temperature to 335 baking the cookies for 20 to 25 minutes. I also highly recommend a stand mixer or get the flour started with the hand mixer and finish mixing with your hands. The added flour makes it difficult to mix with a hand mixer. I took the cookies to work and everyone loved them and a few asked for the recipe.

Ingredients Nutrition


  1. Cream butter until smooth.
  2. Gradually add sugar, beating until light and fluffy.
  3. Beat in flours.
  4. Form into 1 inch balls and place on baking sheet.
  5. Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
  6. Cut with cookie cutters and place on baking sheet.
  7. Bake at 325°F for 15 to 20 minutes or until lightly browned.
  8. Cool on rack.
  9. Store in air tight container.

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