Tested till perfect Classic Shortbread
Classic Shortbread
Photography by Jeff Coulson

Classic Shortbread

This recipe combines the snap and melt- in-your-mouth qualities you've come to love in shortbread. Work quickly to cut out the cookies, since the heat from your hands will soften this buttery dough. Dipping the cookie cutter in flour between uses helps to prevent sticking.

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday Baking 2014

Recipe3 out of 5 based on 3 ratings.
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  • Prep time 30 minutes
  • Total time 2 hours and 15 minutes
  • Portion size about 36 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
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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 fluffy; stir in flour just until combined.

Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm but not hard, about 45 minutes.

Working with 1 disc at a time, roll out dough between waxed paper to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Refrigerate until firm, about 15 minutes.

Bake, 1 sheet at a time, in 300°F (150°C) oven until firm and light golden, about 20 minutes. Let cool on pans for 10 minutes; transfer directly to racks to 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 80 pro 1g total fat 5g sat. fat 3g
carb 8g sugar 3g chol 14mg sodium 17mg
potassium 9mg


iron 2 vit A 5 folate 6
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