A classic recipe for buttery shortbread that will steal the spotlight from your other Christmas cookies.  This easy recipe is worth making all year long!

Prep Time: 45 minutes
Classic Buttery Shortbread: this classic recipe for rich, crumbly cookies will steal the spotlight this Christmas. | www.savortheflavour.com
Christmas, Cookies, Desserts Under 300 Calories, Desserts with No Egg

Classic Buttery Shortbread

One of my favorite Christmas cookies is good old shortbread.  It’s hard to pass up a rich, crumbly piece of buttery shortbread!  I just love the texture and flavor of this classic Scottish cookie.  Even though shortbread is plain and simple in appearance, its flavor is unbeatable!  It’s one of those Christmas bakes that are worth enjoying all through the year.

Classic Buttery Shortbread: this classic recipe for rich, crumbly cookies will steal the spotlight this Christmas. | www.savortheflavour.com

What I love about this recipe is that is produces a melt-in-your-mouth cookie that’s not overly sweet.  It’s a refreshing break from the sugar-laden treats so common throughout the holidays.  Get that butter softening on your kitchen counter, and make some shortbread cookies this Christmas!

Classic Buttery Shortbread: this classic recipe for rich, crumbly cookies will steal the spotlight this Christmas. | www.savortheflavour.com

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Classic Buttery Shortbread: this classic recipe for rich, crumbly cookies will steal the spotlight this Christmas. | www.savortheflavour.com

Classic Buttery Shortbread


  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: about 36 cookies

Description

A classic recipe for buttery shortbread that will steal the spotlight from your other Christmas cookies.  This easy recipe is worth making all year long!


Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 cup icing sugar, sifted
  • Small pinch of salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, sifted
  • 2 cups corn starch, sifted

Instructions

  1. Preheat the oven to 325 F.  Line two large cookie sheets with parchment paper.
  2. Place the softened butter in the bowl of a free-standing mixer.  Sift the icing sugar into the bowl and add the salt and vanilla.  Beat until light and fluffy.
  3. Scrape down the sides of the bowl, then sift in the flour and corn starch.  Mix on low speed to combine, then raise the speed a little and mix until all the ingredients are fully mixed and a soft dough has formed.  Be careful not to overmix.
  4. Turn the dough out onto a lightly floured surface and roll the dough to about 1/4 inch thick.  Cut as many circles as you can with a biscuit cutter.
  5. Gently press the scraps together, re-roll them, and cut out more cookies.  Be careful not to handle the dough too much, or the shortbread will be tough.
  6. Place the cookies one inch apart on the prepared cookie sheets and bake for 15-20 minutes, until just starting to turn pale golden around the edges.
  7. Transfer them to a wire rack to cool completely, then serve with a cup of tea.

Notes

  • For a different look, try cutting the shortbread into rectangular fingers instead of rounds, or gently pressing the dough into a shortbread mold.
  • An easy way to make shortbread cookies look more festive is placing a halved glace cherry on top of each cookie before baking.

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