My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 cookies
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Ingredients

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

Directions

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

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  • Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.

  • Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts

267 calories; protein 2.9g 6% DV; carbohydrates 29.3g 9% DV; fat 15.6g 24% DV; cholesterol 40.7mg 14% DV; sodium 109.5mg 4% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2017
Coming from a Scottish background, I am surprised when people alter an authentic recipe, which this is. Making truly excellent shortbread take a little more time than indicated. Slowly incorporating the flour is the key. Start with two cups after thoroughly blending the butter and sugar, then add the next two one at a time and the final one in quarters. This is how my Gram made her's (which I follow as well) and it turns out perfect every time. For a little variety, add finely chopped dried fruit such as apricots, cherries or cranberries. You can't go wrong! Read More
(33)
40 Ratings
  • 5 star values: 38
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2017
Coming from a Scottish background, I am surprised when people alter an authentic recipe, which this is. Making truly excellent shortbread take a little more time than indicated. Slowly incorporating the flour is the key. Start with two cups after thoroughly blending the butter and sugar, then add the next two one at a time and the final one in quarters. This is how my Gram made her's (which I follow as well) and it turns out perfect every time. For a little variety, add finely chopped dried fruit such as apricots, cherries or cranberries. You can't go wrong! Read More
(33)
Rating: 5 stars
06/13/2013
Very nice shortbread. Rich and buttery. I do question the instruction to mix the ingredients by hand. The probability in my opinion is that would lead to overworking it and making it tough. Read More
(20)
Rating: 5 stars
07/12/2015
This is the original! I think you absolutely should just mix by hand so you still get the little bits of butter. Much like pie dough in that you would never use a mixer for that either. So good. Thanks! Read More
(7)
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Rating: 5 stars
04/30/2017
I had a craving for chocolate and raspberry, but not together. So, I made the dough as per the recipe, then split the batch of dough in half and put each half into a cake round. I mixed mini chocolate chips into one and pressed into an even layer. In the other half I dropped raspberry jam, mixed lightly so there would be streaks, and pressed into the pan with the help of plastic wrap. They both came out delicious!! The shortbread was buttery and not too sweet, and the additions were a nice change. Read More
(6)
Rating: 5 stars
06/22/2014
This turned out very well I added in a little bit of lemon extract by accident so I evened it out with a bit of vanilla extract as well and i feel like it added a nice flavor flair to what is already a delicious recipe. Read More
(6)
Rating: 5 stars
12/08/2014
Perfect Christmas cookie! Especially when sprinkled with coloured sugar! Read More
(4)
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Rating: 5 stars
09/25/2016
A very tasty shortbread. I mixed everything in the food processor just pulse until it's crumbs dump in pan and pat together. I did add some ground ginger and some candied ginger for a flavor variation. Read More
(3)
Rating: 5 stars
02/17/2016
Awesome recipe! It's also good with cinnamon. This one is a keeper! Read More
(3)
Rating: 5 stars
12/02/2018
So easy&So delicious! I made the recipe twice exactly as written except. The first time I used a pastry blender to mix it all together then the 2nd time I used Adrienne's suggestion and dumped all the ingredients in my blender. After blending well I just dumped it in my pan and used my hands to press the dough into pan. Then I pricked it all over with a fork and baked. it came out perfect. Easiest ever recipe! Read More
(2)