Shortbread Cookies

I have always wanted to make Shortbread cookies and these were delicious.  Shortbread cookies are a little strange in that there are NO EGGS, which I wasn’t expecting.  These came out great though, just a lot of mixing!  Next time I would probably use a different cookie cutter though, the star points as cute as they were had a tendency to break off.  I would advise going with something a little rounder.


Prep Time:  45 minutes   Total Time:  1 hour 10 minutes   Serves: around 40 cookies

Ingredients you need to cook this shit:

  • 2 cups salted Butter, cold and cut into pieces
  • 1 cup packed Light Brown Sugar
  • 4½ cups all purpose Flour, divided
  • Optional: Your favorite sprinkles (for Christmas I feel like it’s a must)

Directions you need to cook this shit:

  1. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
  2. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles…..if you want to although I didn’t add them to the dough in the pictures above. (You may also not end up using all the flour, depending on how your dough feels.)
  3. Preheat oven to 325F, with rack on lower middle position.  Line baking sheets with parchment paper or silicone mats; set aside.
  4. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about ½ inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
  5. Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
  6. Cool completely on wire rack before serving. Cookies keep very well when sealed airtight, at room temp.

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