Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(5)
Most Helpful

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.

BigSkyCuisinier January 05, 2010

This is the recipe I have been using for years. Everyone asks for shortbread from me for their Christmas gifts. Because this is a very old recipe it is for hand mixing. If you use a stand mixer you will have to add more flour (about 1 cup), then I am able to roll them out & cut into shapes. The rice flour is the difference!

Gumboot Gourmet December 17, 2007

Way too much butter! I baked a half recipe and for over 45 minutes and they would not brown or harden. I ended up with some nice material for a crumbly pie crust. Try reducing the butter to 3/4 pounds, that should work.

chicagorob June 09, 2003

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