Super-Easy Shortbread (3 Ingredients)

"The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!"
photo by TapestryThreads photo by TapestryThreads
photo by TapestryThreads
photo by kathryn m. photo by kathryn m.
photo by TapestryThreads photo by TapestryThreads
Ready In:
24 cookies




  • Preheat oven to 300°.
  • Cream butter and sugar together.
  • Add flour and mix till texture is like clay.
  • Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
  • Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
  • Let stand for 5 minutes, then cut into 24 squares while warm.
  • Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
  • Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
  • Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
  • Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

Questions & Replies

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  1. maggiemflynn
    Tried this several days ago and made a couple of small changes. It seemed a bit dry, so I added a couple of teaspoons of vanilla. I was waiting for the "clay" like texture, but it seemed more like sand to me. Also used vanilla sugar for the topping. Had to cook it about 10 minutes extra until it was lightly browned. . I will be making this again and again. Love the taste and the simplicity. Thanks for posting this.
  2. Splicketylick
    Hey, I still have my 1980's Betty Crocker cookbook, and I use it now and again. On a visit to Scotland we had wonderful shortbread, and when they cover it with a layer of caramel and a layer of chocolate it is called "Millionaire shortbread." I should have brought a lifetime supply of it home!
  3. Anonymous
    Great recipe, I love it! Another thing we do is chill the dough, roll into the balls, then put the balls on the pan and make "Thumbprint cookies" (You've probably made or at least seen them before), by pushing your thumb down on the dough. Then you can put chocolate, caramel, jam, custard, etc. before you bake them. They are fantastic!
  4. sucious
    This is an awesome and simple recipe! I made these in the 9X13 pan and cut them up into small rectangles and dipped one side in melted mint chocolate for a fancy cookie. Turned out great!
  5. Don M.
    I added just a little more sugar (maybe a few tablespoons as I like them a tad sweeter), literally a few drops of vanilla. The biggest change is I rolled them in parchment into a tube. Refriged it for a few and then cut the cookies with dental floss (a garrote sort of technique) placed them all out on parchment/baking sheet. Pierced them with a fork twice each and called it a day. Turned out pretty nice. If I had some honey it might have been nice to put a little water and honey together and brush them for the final minutes of cooking, get that sort of 'chessmen' cookie effect. Its a good recipe though!


  1. kathryn m.
    Baked more of these last night for some guests - one batch I put finely chopped pecans and almonds, with a little vanilla. The second batch I made with Meyer lemon zest. They were super delicious!
  2. Carter M.
    Not moist enough for my pleasures
  3. Angela S.
    Added teaspoon vanilla extract for moisture and flavor.
  4. kathryn m.
    I tweaked mine by adding about a cup of finely chopped pecans, and about a teaspoon of vanilla.
  5. stacykkeifert
    can you sub butter for margarine?


<p>I've been baking since I was six years old...but I rarely go beyond the basics. I love recipes that are easy, predictable, and delicious! When I'm tired or a bit down, baking relaxes me and cheers me up. Since I'm maintaining a substantial weight loss (or trying to, anyway!), I can't put too many temptations before myself, so I try to do it when there are people around to enjoy the results. I love baking people happy!</p>
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