Lennie's Special Shortbread

"This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too."
photo by Fiddler photo by Fiddler
photo by Fiddler
photo by Daymented photo by Daymented
photo by Alfrancis photo by Alfrancis
photo by Cookie Lover photo by Cookie Lover
photo by Cookie Lover photo by Cookie Lover
Ready In:
4-5 dozen




  • Chop cold butter into chunks.
  • In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
  • Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
  • What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
  • Raw dough keeps well in the fridge for several days.
  • Shape rounded teaspoonfuls of dough into small balls.
  • Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
  • I often put coloured sprinkles or coloured sugars on top of cookies before baking.
  • Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
  • Yield: 40-50 cookies.

Questions & Replies

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  1. Norahs Girl
    I,ve made this recipe several times now and its Wonderful.Its really got that wonderful Melt in the mouth Texture.For variation i,ve added some finely grated Leomon rind and sprinkled the biscuits with finely chopped pecans just presed into the tops prior to baking.
  2. ltdsaloon16r
    I had planned on making these last Christmas to put in gift baskets and never got around to it. Today I've been doing some baking and just felt like shortbread. These definitely are melt in the mouth morsels, and they will be going in this years gift baskets!
  3. Dee514
    Lennie, These cookies are truly the best! So easy to make...I baked up a double batch for the cookie tray, and only had about half left when I put the tray together, LOL. I dipped half the batch (half way up) in melted semi-sweet chocolate.....WOW! They looked beautiful and tasted fantastic! Thanks so much for posting it. Oh, btw, all my cookie sheets have a matte finish, so I lined the sheet with tin foil (shiny side up), and that seemed to work out just fine....and no pan to wash ;)
  4. Barbasol
    Shortbread is my absolute favorite!! This was very easy to make, anything I can make completly in my food processer is an automatic 5 stars! These melt in your mouth, so good with a cup of tea. I added some finely chopped pecans to part of the batch, and loved them. Thanks for this wonderful recipe!!
  5. Richard-NYC
    Lennie, I can sum up this recipe in one word--WOW! The shortbread "mixed-up" and "baked-up" beautufully! The result a melt in your mouth cookie.


  1. Cookie Cutie
    This was a very easy recipe, which surprised me a little! However, I found there wasn't nearly enough butter to keep the dough together, and I added 1/2 cup. I also substituted the cornstarch with flour. I didn't even need to refrigerate the dough to roll it out and cut out shapes! It was very good--I baked it at 350* for 12 minutes and I think they were actually a little too crisp (but just barely). Then I melted down chocolate and put it on the cookies--it was heavenly! Thanks for the recipe! :)
  2. melsmom
    These are great shortbread. I made two batches, the first just as the recipe. The second I added two teaspoons of lemon extract instead of vanilla. I iced them with a lemon icing.


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