Recipe: Shortbread Cookies

Recipe: Shortbread Cookies

Recipe: Shortbread Cookies

Posted by Hedi Schreiber on

This simple recipes yields rich, crumbly shortbread cookies that will quickly disappear from even the hardest to reach cookie jars. Although I almost never recommend it, in this rare instance I highly recommend using salted butter as there's not enough liquid to properly absorb and disburse salt.

Prep: 15 min Chill: 1 hour 45 min Cook: 30 min Total: 2 hour 30 min Yields 60 2-inch cookies

Two Hours Before

½ pound salted butter (2 sticks), at room temperature

Place butter on the counter to rise to room temperature.


reserved salted butter (2 sticks)

¾ cup sugar

In a large bowl, beat butter and sugar together with an electric hand mixer on low speed.

1 egg yolk

2 teaspoons vanilla extract

Add egg yolk and vanilla extract to bowl and beat to combine.

8.5 ounces all-purpose flour (1 ½ cups)

2 ounces cornstarch (⅓ cup)

Add flour and cornstarch, beating on low until dough forms into small, pebble-like balls.

Using your hands, press dough together to form a ball.


Wrap dough with parchment paper or wax paper and place in the refrigerator until chilled, about 45 minutes.


1 tablespoon all purpose flour

Lightly dust a clean work surface with flour. Remove dough from fridge and roll out into a sheet about 1/3-inch thick.

Cut dough into desired shapes using cookie or biscuit cutters. Place on a baking sheet lined with parchment paper. Re-roll and cut any remaining dough.

Place cut cookie sheets with cut cookies in fridge and chill for 1 hour.


Preheat oven to 275°F.

Transfer cookie sheets from fridge to oven and bake until cookies are firm but tender and not at all brown, about 30 minutes.

Let cool on baking sheet for 5 minutes. Use a spatula to transfer to a wire rack to finish cooling, about 30 minutes.

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