Classic Shortbread Cookies
Melt in your mouth, buttery Scottish-style shortbread cookies are delicious year round, but especially great during the holidays! Enjoy the basic version or customize with add-ins, toppings or by dipping them in chocolate.
Ingredients
- 2 sticks, 226g good quality butter, softened
- 3/4 cup 110g confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups 307g all-purpose flour
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Start by creaming together the butter, sugar and vanilla extract until smooth and fluffy. You can use a stand mixer, hand mixer or do it the traditional way: with a wooden spoon and some muscles!
- Add the flour and salt. Beat until combined. The dough won't be cohesive and will look more like coarse breadcrumbs.
- Transfer the dough to a lightly greased square (8x8 or 9x9) baking pan. Pat the dough until it is smooth and use the back of a spoon to smooth out any bumps.
- Using a sharp paring knife, score the dough into 16 squares, to make cutting easier after baking. Then, use a knife to prick it all over for the traditional Scottish design.
- Optional: chill for 30 minutes before baking.
- Bake for 35-40 minutes or until the edges are lightly browned.
- Let the cookies cool slightly on the pan before cutting and transferring to a wire rack so they can cool completely.
Notes
Other shapes:
- Fingers: just score the unbaked dough into skinny rectangles, just like the Walker Shortbread traditional shape.
- Petticoat tails: Instead of using a square baking dish, you will need a 9-inch springform pan. After mixing the dough, transfer to the counter, flatten into a disk and roll out between 2 sheets of parchment paper to about 1/2-inch thick. Transfer to the prepared pan, pressing evenly on the pan. Score into 8 equal triangles and pierce with a fork. Proceed with the rest of the recipe.
- Round, hearts, starts and other fun shapes: After mixing the dough, transfer to the counter and flatten into a disk. Wrap and refrigerate for 30 min, then roll out between 2 sheets of parchment paper to about 1/2-inch thick. Cut using lightly floured cookie cutters and transfer the cookies onto a parchment paper line baking sheet. Chill again for 15-30 min. Bake until lightly golden brown (baking times will vary according to size of cookies).
Nutrition
Serving: 1g, Calories: 71kcal, Carbohydrates: 12g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 78mg