Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Shortbread Cookies

Scott Phillips

Yield: Yields about 4 dozen 1-1/2x2-inch bars.

 

Ingredients

  • 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1/2 tsp. table salt
  • 10 oz. (2-1/4 cups) all-purpose flour

Preparation

  • Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1 to 2 min. Add the flour and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t overmix.
  • Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

  • Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.
  • Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Reviews

Rate or Review

Reviews

  • LesleyW | 05/27/2018

    I use this recipe as a base for my Xmas royal iced cookies instead of making sugar cookies. Fabulous every time. Sometimes add 1 tsp pure lemon oil or 1 tsp vanilla. I use the orange hazelnut recipe every Xmas and half dip the cookies in milk chocolate and add ½ - 1 tsp orange oil to the recipe instead of the zest. So impressed with the results I bought the Fine Cooking 200 favourite Cookies book. Every recipe has turned out beautifully. Lemon shortbread bars to die for. Spritz cookies spritz cleanly out of the cookie press (add some fresh grated nutmeg to the flour). Lime nut buttons - yum. Double ginger crackles yummy. Pecan chocolate squares. Phenomenal!!! Never owned a cook book from which I have made so many recipes

  • user-4233951 | 12/09/2014

    Very easy to make. They are wonderful, I used real salted butter. I will make more batches for the holiday.KellyGaylord, MI

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks