Tested till perfect Classic Shortbread Fingers
Classic Shortbread Fingers
Photography by Ryan Brook/TC Media

Classic Shortbread Fingers

While a good shortbread cookie is worth the trip to the bakery, we (and many of our readers) love to get into the kitchen and create our own. This recipe combines the simplicity and melt-in-your-mouth goodness we adore in a shortbread recipe. Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: January 2013

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 2 hours
  • Portion size 42 cookies


  • 1 cup 1cupunsalted butter, softened
  • 3/4 cup 3/4cupicing sugar
  • 1/2 tsp 1/2tspvanilla
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupsall-purpose flour
  • 2 tsp 2tspgranulated sugar
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In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into squares. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.

Working with 1 square at a time, roll out dough between waxed paper to 1/2-inch (1 cm) thickness; trim edges. Cut into 3/4-inch (2 cm) wide strips; cut crosswise into 2-inch (5 cm) lengths. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Prick tops with fork; sprinkle with granulated sugar. Chill until firm, about 15 minutes.

Bake in 300ºF (150ºC) oven until pale golden, 25 to 30 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 69 pro 1g total fat 4g sat. fat 3g
carb 7g dietary fibre 0 sugar 3g chol 12mg
sodium 15mg potassium 8mg

% RDI:

iron 2 vit A 4 folate 5
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