How to make it

  • MIX - In a med bowl, beat butter till fluffy and slowly add sugar until blended. In another bowl, blend salt and flour - blend this into the butter mixture a cup at a time till smooth. If you're going to flavor your shortbread, do it now. Continue to mix for another 2-3 min till dough is smooth and creamy.
  • MARK - On a large sheet of parchment draw out a 10 x 15 rectangle using pencil and ruler. Cut this out and place the parchment paper on a jelly roll pan. Roll or pat the dough out onto the cooking sheet into an even layer. Use a ruler and knife to mark off, and score, 1x 2 1/2 inch rectangles. Pierce each piece in 3 places, cover cookies tightly with plastic and place in fridge for at least 2 hours (can be left up to 4 days)
  • BAKE - Heat over to 325. Line baking sheets with parchment and place cookies 1 inch apart. Place in oven and immediately reduce heat to 300. Bake for 20 min. Turn pans around and bake for another 14 to 16 min. Remove from oven and let cool for 5 min on pans and then remove to wire rack.
  • STORE - Shortbread will keep up to one month between layers of wax paper in an airtight container at room temp.
  • Nuts - 1 cup chopped, toasted Hazelnuts, Almonds or Walnuts
  • Spicy - 2 tsp Cinnamon, 1 tsp Ginger, 1/2 tsp nutmeg
  • Ginger - 1 c finely chopped crystallized Ginger, 1 tsp ground ginger
  • Orange - MY FAVORITE - 1 cup finely chopped candied orange peel, 2 tsp Orange extract

Reviews & Comments 11

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    " It was excellent "
    kilby ate it and said...
    Looks great!
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  • uhannigan 10 years ago
    I absolutely cannot bake, but this looks easy enough that even I could do it. And I do love shortbread.
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  • ambus 10 years ago
    Fantastic post! Love this so much. Thanks.
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  • jess 10 years ago
    These look yummy and so simple and that's what is so wonderful about them.....YUM!!!
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  • vindee 10 years ago
    I do a version something like yours, but use brown sugar sometimes, and add almond essence at others. Brown sugar gives it a chewy sorta feel. Nice for a change. Never chilled it for so long though....gotta try that! Thanks again.
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  • vindee 10 years ago
    I too love classics...they seem to have more taste!! Am a cookie person...I enjoy baking them, and the kids enjoy wolfing them down! Thanks fot the post.
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  • krumkake 10 years ago
    I DO love the classics - great post, Sunny...I love Baker's Sugar for baked goods, just seems to make a difference in the end result.
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  • zena824 10 years ago
    Sunny... you know how to get my attention.... I love shortbread... seems like Im saying those words alot lately...
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  • caramia 10 years ago
    sunny have you visitedmy homeland(Scotland)I dolove shortbread
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  • frankieanne 10 years ago
    I love shortbread and have seen so many recipes over the years and have never seen one using superfine sugar. Sounds like the trick to me! Thank you!
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  • shirleyoma 10 years ago
    OH Sunny! Thank you, Thank you... I love shortbread cookings... this one is a winner!!
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