Melt-in-your-mouth shortbread.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.

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

  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Editor's Note:

If you use unsalted butter, add 1/4 teaspoon salt to the recipe.

Nutrition Facts

191 calories; protein 1.9g 4% DV; carbohydrates 22.5g 7% DV; fat 10.4g 16% DV; cholesterol 27.1mg 9% DV; sodium 73mg 3% DV. Full Nutrition
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Reviews (153)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2003
I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo! Read More
(400)

Most helpful critical review

Rating: 2 stars
12/30/2005
These cookies didnt turn out as well as I thought they would. They didnt melt in the mouth in fact the dough was rather dry using only the 1 cup of butter Read More
(16)
201 Ratings
  • 5 star values: 117
  • 4 star values: 50
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 12
Rating: 5 stars
12/13/2003
I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo! Read More
(400)
Rating: 5 stars
06/14/2007
Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon I just used my electric mixer to do it all. First I beat up the cold butter sugar and extract then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long enough. I took other reviewers' advice and used only 2 cups of flour. Also I rolled it into a 2.5 inch log chilled then sliced the cookies 1/2" thick. They baked in my convection oven for 20 mins and were perfect! Soft and delish. Enjoy! Read More
(216)
Rating: 5 stars
10/17/2003
This is a great shortbread cookie like I remember from Scotland. We make them and then sandwich them between almond frosting. Just make sure that the sugar and butter are very well blended because this is what makes them turn out well. Read More
(141)
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Rating: 5 stars
12/13/2003
I am currently going to culinary school and needed a recipe for shortbread for a tableside cooking practical. Not only was this shortbread easy to work with I topped it with powdered almonds and sugar and it came out exactly how I wanted. I think this recipe is fantastic. Read More
(84)
Rating: 5 stars
11/29/2005
Just made these followed other suggestions & cut flour to two cups rolled thin & cut with 2 1/2" decoritive cutter. Dipped 1/2 in melted milk chocolate. They are wonderful. Will be making another batch!! Read More
(76)
Rating: 5 stars
10/14/2003
This recipe made the easiest and best shorbread I've ever made. (It is much easier and better than the recipe I found in Martha Stewart Living last Christmas!) I made two batches this evening for holiday gifts. Instead of using Almond Extract which I didn't have on hand I used vanilla extract and lemon extract. In the vanilla shortbread I also added cinnamon. After pulling them out of the oven I rolled the lemon shorbread in sugar and the vanilla/cinnamon in a cinnamon-sugar mixture. They turned out perfectly flakey and absolutely delicious. Don't worry if the dough is a bit dry and crumbly. It still turns out well. Just keep working it with your hands. Thanks Robin!! Read More
(68)
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Rating: 5 stars
10/07/2005
I am blown away. I have had the hardest time finding a good shortbread recipe and this one takes it. all I did was substitute vanilla for almond extract and add 1/8 cup brown sugar. perfect works in pan form and rolled into tubes and cut into cookies. very versitile. Read More
(45)
Rating: 5 stars
06/09/2009
These cookie are outstanding. After carefully reading the reviews I solved the whole dilemna about too much flour-- I used my Kitchen Aid Standmixer. At first the dough was very crumbly but I let the beaters do the work and then it all came together! I uploaded a photo of how I made these-- they are very delicious and a keeper. Thank you for sharing this recipe. I would not change a single thing...I photographed how I made these on my food blog. Read More
(40)
Rating: 5 stars
12/29/2009
Wonderful recipe. The only thing I did different was I rolled into logs and sliced after chilling as others had suggested. Perfect...thank you!! Read More
(38)
Rating: 2 stars
12/30/2005
These cookies didnt turn out as well as I thought they would. They didnt melt in the mouth in fact the dough was rather dry using only the 1 cup of butter Read More
(16)
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