Classic Shortbread

By The Canadian Living Test Kitchen

Tested till perfect

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Classic ShortbreadThis recipe combines the snap and the melt-in-your-mouth qualities we've come to love in shortbread. Work quickly to cut out the cookies, since even the heat from your hands will soften this buttery dough. Dipping your cookie cutter in flour between uses helps prevent sticking.3 out of5based on5 ratings.
Classic Shortbread

This recipe makes 36 cookies servings

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Nutritional Info

Per cookie: about -
cal 8080 cal
pro 1 g1g pro
total fat 5 g5g total fat
sat. fat 3 g3g sat. fat
carb 8 g8g carb
dietary fibre 00 dietary fibre
sugar 3 g3g sugar
chol 14 mg14mg chol
sodium 17 mg17mg sodium
potassium 9 mg9mg potassium
% RDI: -
iron 22 iron
vit A 55 vit A
folate 66 folate
  • Preparation time: 45 minutes
  • Total time : 1-1/2 hours
  • Portion size: 36 cookies

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

Ingredients

  • 1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
  • 3/4 cup icing sugar 3/4 3/4cup cupicing sugar
  • 1/2 tsp vanilla 1/2 1/2tsp tspvanilla
  • 1/4 tsp salt 1/4 1/4tsp tspsalt
  • 2 cups all-purpose flour 2 2cups cupsall-purpose flour

Preparation

In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into discs. Wrap each 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. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once.

Bake in 300ºF (150ºC) oven until pale golden, about 20 minutes. Let cool on pans on rack 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.)

Additional information :
Change It Up

Chocolate Chunk Shortbread Rounds
Stir 4 oz (115 g) good-quality dark chocolate, chopped, into dough. Roll into 1-1/2-inch (4 cm) diameter log and chill for 1 hour. Slice into 1/4-inch (5 mm) thick rounds. Bake as directed; let cool completely on pans. Using fork, drizzle with 4 oz (115 g) dark chocolate, melted. Chill until set, about 15 minutes.

Source : Canadian Living: Holiday 2012

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