Shortbread with Buttercream Icing Shortbread with Buttercream Icing

Author: Canadian Living

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).

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010


Buttercream Icing :


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 facts Per cookie: about

  • Sodium 26 mg
  • Protein 1 g
  • Calories 171.0
  • Total fat 10 g
  • Potassium 20 mg
  • Cholesterol 26 mg
  • Saturated fat 6 g
  • Total carbohydrate 20 g


  • Iron 4.0
  • Folate 10.0
  • Calcium 1.0
  • Vitamin A 9.0
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Baking & Desserts

Shortbread with Buttercream Icing