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.



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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