There are a lot of shortbread recipes out there, but these are special. Vel is my mom, and these are the best! At first it will seem that this dough will not go together, but after a lot of kneading, the butter will hold this dough together. You will get the greatest English shortbread that you have ever made.

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Recipe Summary

prep:
30 mins
cook:
12 mins
additional:
18 mins
total:
1 hr
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don't give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets.

  • Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

106 calories; protein 1.1g 2% DV; carbohydrates 11.6g 4% DV; fat 6.2g 10% DV; cholesterol 16.3mg 5% DV; sodium 44.8mg 2% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2007
Excellent. Some advice for those having trouble sift your flour BEFORE you measure it. Sifted flour is much bigger in volume. If you don't sift you are adding too much flour overall resulting in too-dry dough. Also use salted butter or there's no taste and let the butter be room-temp soft. These are classic cookies! Yum!! Read More
(27)

Most helpful critical review

Rating: 2 stars
01/27/2003
I have tried this and after creaming butter and sugar I get such a 'melty' batter that I've begun to add powdered sugar to try to firm it up so that it can be rolled out---or even pressed into a pan. What have I done wrong? Trudy Read More
(18)
33 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
12/14/2007
Excellent. Some advice for those having trouble sift your flour BEFORE you measure it. Sifted flour is much bigger in volume. If you don't sift you are adding too much flour overall resulting in too-dry dough. Also use salted butter or there's no taste and let the butter be room-temp soft. These are classic cookies! Yum!! Read More
(27)
Rating: 2 stars
01/27/2003
I have tried this and after creaming butter and sugar I get such a 'melty' batter that I've begun to add powdered sugar to try to firm it up so that it can be rolled out---or even pressed into a pan. What have I done wrong? Trudy Read More
(18)
Rating: 5 stars
12/17/2003
AWSOME!!! I found this recipe mixed together with out any trouble at all. They are my husbands and kids new favorite. I liked to put a little peanutbutter on top for a quick afternoon snack. They store well. and they don't melt and crumble till AFTER they get to your mouth then yummm! Read More
(14)
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Rating: 5 stars
10/20/2003
I baked these for the holidays and they were a big hit. My kids and I kneaded some mini chocolate chips into the dough and they were awesome! Read More
(10)
Rating: 5 stars
12/17/2003
the best!!!!!! Read More
(9)
Rating: 5 stars
10/20/2003
These were such a hit at Christmas!! I frosted them w/ a simple powdered sugar frosting & they just flew off the plate. The brown sugar gives them a wonderful flavor w/ a hint of nuttiness. ONLY downside was that these were very hard to handle-- it was hard to roll out the dough & cut the cookies & they were extremely fragile hot from the oven. I will definitely be making these next year!! Read More
(8)
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Rating: 4 stars
12/16/2002
For a roll out dough its not at all good we worked all morning and couldn't get it to stop crumbling. My 9 year brother was VERY frustrated... we ended up making them into thumb print cookies (not easy either!) and filled them with different jams. They ARE delicious but not at all easy when you have a LOT of holiday baking like I do. Read More
(7)
Rating: 5 stars
12/16/2002
Lots of kneading but well worth it! I dipped half of the cookie in chocolate and it was oh so good!! Read More
(7)
Rating: 5 stars
12/16/2002
Maybe I had trouble rolling because I live in the tropics...it just kept crumbling up on me. Not to worry tho I just pressed into 2 X 9" cake rounds sprinkled with coloured sugar baked for 40 min. WOW! The cast of my kids' Musical Show went nuts and devoured in less than 5 min.! Thanks Vel & daughter! Read More
(7)