Tested till perfect Classic Shortbread
Classic Shortbread
Photography by Ryan Szulc

Classic Shortbread

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.

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday 2012

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 1 hour 30 minutes
  • Portion size 36 cookies

Ingredients

  • 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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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.)

Classic Shortbread Cookies make a delicious holiday gift. Wrap them up and then download and print these pretty labels to add to your package. The finishing touch to your homemade gift? A recipe card for these delicious cookies.

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.

Nutritional Information Per cookie: about

cal 80 pro 1g total fat 5g sat. fat 3g
carb 8g dietary fibre sugar 3g chol 14mg
sodium 17mg potassium 9mg

% RDI:

iron 2 vit A 5 folate 6
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