Laura Shirk's Shortbread

Rating: 3.14 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Rolled shortbread.

By Sally Box

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
2 dozen
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C).

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  • Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.

  • Bake for 50 minutes. Sprinkle with sugar.

Nutrition Facts

Per Serving:
256 calories; protein 2.7g; carbohydrates 26.9g; fat 15.6g; cholesterol 40.7mg; sodium 157.9mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

NurseDuke
Rating: 4 stars
06/04/2005
I don't bake mine near as long but still a good recipe. Read More
Helpful
(8)

Most helpful critical review

AMYMANNING
Rating: 1 stars
01/08/2004
Has anyone else made this?! 300 degrees for 5 minutes-No Way try 15 or 20 minutes! I made this recipe with no exceptions to the directions and the dough was so dry it was nearly impossible to roll out! This was my first time making shortbread cookies and thanks to this recipe I don't think I'll make them again... Read More
Helpful
(15)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
AMYMANNING
Rating: 1 stars
01/07/2004
Has anyone else made this?! 300 degrees for 5 minutes-No Way try 15 or 20 minutes! I made this recipe with no exceptions to the directions and the dough was so dry it was nearly impossible to roll out! This was my first time making shortbread cookies and thanks to this recipe I don't think I'll make them again... Read More
Helpful
(15)
NurseDuke
Rating: 4 stars
06/04/2005
I don't bake mine near as long but still a good recipe. Read More
Helpful
(8)
BigShotsMom
Rating: 5 stars
08/30/2013
I did make one change, I cut the flour back to 2 cups. The low, slow baking time yields a less dense, crispier shortbread. I also just pressed the dough into an 8 x 8 baking dish, scored it into 20 pieces and pricked them with a fork. Thank you, Sally for sharing Laura's wonderful recipe. Read More
Helpful
(5)
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FLIPPER9799
Rating: 1 stars
02/13/2004
This recipe is too dry. It needs an additional 1/4 cup of butter. Also it needs more sugar. It is okay if you are going to ice the cookies. Read More
Helpful
(4)
BEACHBUNNY101
Rating: 4 stars
04/01/2003
Great Cookie Recipe and sooo easy. I added a little French Lavender to the sugar and pulsed a couple of Times for a change. Everyone one loved the variation. Read More
Helpful
(2)
EILISH40
Rating: 4 stars
07/18/2011
as written I am giving it a 4 -- this shortbread requires a lot of kneading to give it the right texture and scant measurments for flour. Read More
Helpful
(2)
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SSHOYS
Rating: 3 stars
11/28/2004
This recipe was pretty good. The dough was definitely dry but after rolling in it my hands and kneading it I was able to roll it out with a rolling pin. Cooking time was no where near 50 minutes-- mine took less than 10. But the end result is a nice flaky shortbread cookie. Read More
Helpful
(1)
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