Shortbread Cookies- perspective view

Shortbread Cookies

Shortbread Cookies- overhead view

This recipe for Shortbread Cookies comes from my friend Anne. They are her Aunt Tibby’s recipe. I’ve written about them before but this recipe, with only three ingredients, bears repeating.

It’s easy and with only needing butter, sugar and flour, you almost always have the ingredients on hand. I made them for my husband. It’s just not Christmas for him without these. They help him savour it all. I hope they will you too!


Shortbread Cookies

Shortbread Cookies - side view

How can something be light and flaky but rich and buttery at the same time? Make these Shortbread Cookies and you’ll find out.

  • Author: Karen Anderson
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 dozen 1x
  • Category: Cookies
  • Method: baking
  • Cuisine: Scottish-Canadian



1 cup sugar

2 cups butter

4 cups unbleached all purpose flour


  1. Preheat the oven to 300 degrees F and line 4 baking sheets with parchment paper.
  2. Cream the butter and sugar well (start with cold butter and beat it until its truly creamy – this might take 10 minutes).
  3. Add the flour, one cup at a time, and beat until smooth.
  4. Roll out the dough on a well-floured surface to about 1/4 to 1/2 inch thickness (depending on how you like it). Tip: remember to flour your rolling pin as well.
  5. Use a cookie cutter to cut out the cookies then lift them with a spatula to a parchment lined baking sheet.
  6. Bake for 20 (if 1/4 inch thick) to 25 minutes (if 1/2 inch thick) or until light golden brown. Tip: Keep that oven temperature low and slow.
  7. Store in a glass or tin container.
  8. Enjoy with a good cup of tea.

Keywords: Shortbread Cookies

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