READY IN: 25mins
Recipe by heidi

From "The Gourmet Cookbook" -- easiest and most delicious cookie I've ever made. I use a food processor to make this.

Top Review by AZPARZYCH

Great shortbread! So quick and easy to make, I had it mixed up and pressed in the pan in 10 minutes! Nice light flavor, may dip some in melted chocolate for DH...Made for Best of 2011 Cookbook Tag.

Ingredients Nutrition


  1. Put a rack in the middle of the oven and preheat to 375 degrees F.
  2. Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
  3. Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
  4. Bake shortbread until edges are golden, about 15 minutes.
  5. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
  6. Keeps in an airtight container at room temperature for up to 1 week.

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