Tested till perfect Shortbread with Buttercream Icing

Shortbread with Buttercream Icing

For holiday baking, it's handy to have a versatile shortbread recipe like this one. Omit the icing and alter the size and shape, and you'll have an entirely different recipe (see Shortbread Buttons).

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Freeze: 15 minutes
  • Total time 35 minutes
  • Portion size 24 cookies


  • 1 cup 1cupunsalted butter, softened
  • 1/3 cup 1/3cupsuperfine sugar
  • 1/2 tsp 1/2tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1/4 cup 1/4cupcornstarch
  • 1/4 tsp 1/4tspsalt

Buttercream Icing:

  • 1/4 cup 1/4cupunsalted butter, softened
  • 1-1/4 cups 1-1/4cupsicing sugar
  • 2 tsp 2tspwhipping cream or milk
  • 1/2 tsp 1/2tspvanilla
  • 3 tbsp 3tbspcoarse red sugar or coarse white sugar
  • red candy sprinkles, (nonpareils), optional
To change the number of servings, enter the number, then press "calculate". or reset


In large bowl, beat butter with sugar until fluffy; beat in vanilla. Stir in flour, cornstarch and salt to make smooth dough; knead 5 times.

Between waxed paper, roll out to 1/3-inch (8 mm) thickness. Using floured 2-inch (5 cm) round cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet; freeze until firm, about 15 minutes.

Bake in 300°F (150°C) oven until pale golden, about 35 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.

Buttercream Icing: In bowl, beat butter with icing sugar until fluffy; beat in cream and vanilla until smooth. Spread over cookies; sprinkle with coarse sugar, and candy sprinkles (if using).

Nutritional Information Per cookie: about

cal 171 pro 1g total fat 10g sat. fat 6g
carb 20g fibre 0 chol 26mg sodium 26mg
potassium 20mg

% RDI:

calcium 1 iron 4 vit A 9 folate 10
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