Only to be made at Christmas time, and in huge quantities.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.

  • On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

  • Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.

Nutrition Facts

244 calories; 15.5 g total fat; 41 mg cholesterol; 109 mg sodium. 24.2 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/09/2004
Simple quick and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well try chilling it for about 30 minutes in the fridge first especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough to get that perfect smooth texture! Read More
(89)

Most helpful critical review

Rating: 3 stars
12/15/2003
This is very easy to make however I wasn't too pleased with the flavor. It was sort of plain. It rolled out easily and baked up nicely but just didn't have that shortbread flavor I was looking for. Read More
(23)
171 Ratings
  • 5 star values: 100
  • 4 star values: 50
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 8
Rating: 4 stars
09/09/2004
Simple quick and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well try chilling it for about 30 minutes in the fridge first especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough to get that perfect smooth texture! Read More
(89)
Rating: 4 stars
09/09/2004
Simple quick and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well try chilling it for about 30 minutes in the fridge first especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough to get that perfect smooth texture! Read More
(89)
Rating: 5 stars
12/02/2007
I just finished trying this recipe and have got to say that it is my new 'go to' cookie recipe. I used confectioners sugar instead of white, (I added 1/4 cup more for a little extra sweetness) added a tablespoon of vanilla, and replaced a tablespoon of flour for corn starch. I did not need to refrigerate the dough, in fact I used a little less of the flour mixture and rolled up 1 inch balls and placed them on the cookie sheet. Then I flattened them with a fork, pushed a little hole in the middle and filled them with jam. mmmmmmm yummmy! Read More
(60)
Advertisement
Rating: 5 stars
01/16/2005
I found this to be exactly what I was looking for. I didn't feel like rolling and cutting them all out so I baked them like a bar and I added some crushed pecans! So Good! Read More
(54)
Rating: 4 stars
12/08/2002
This was a great recipe and held together nicely. I have never had much success with using a roll out dough (new to baking) and this went perfectly none of my rabbits lot an ear. They had good flavor and even held up in the cookie jar. The kids loved them. thank's for a great recipe. Read More
(35)
Rating: 5 stars
12/15/2003
This recipe worked great. I used my KitchenAid mixer and used the dough hook for the kneading part and only 2 cups of flour as stated. I did use cold butter as someone stated previously. They rolled out wonderfully on a marble slab and I was able to use my star shaped cookie cutters without a hitch! Tasted great. Read More
(28)
Advertisement
Rating: 5 stars
12/21/2010
Far easier and faster than my usual recipe. Family wanted it a bit sweeter added 3 more tablespoons of sugar with the second batch. They loved them! Thank you! Read More
(23)
Rating: 3 stars
12/15/2003
This is very easy to make however I wasn't too pleased with the flavor. It was sort of plain. It rolled out easily and baked up nicely but just didn't have that shortbread flavor I was looking for. Read More
(23)
Rating: 5 stars
12/19/2007
These are the measurements I used in Scotland where I lived for fifteen years. Simple recipes are the best and this remains the most authentic recipe on the site. Just remember TWO flour ONE butter HALF sugar. Easy. DELICIOUS OPTION: This recipe is very robust and can stand up to a little messing about. Feel free to throw in a small handful of raisins or chocolate chips when adding the flour. Read More
(20)
Rating: 5 stars
01/25/2004
A very simple and yummy recipe. COLD butter helps quite a bit. With a little extra sugar they taste just like store bought English shortbread biscuits. Very yummy. Read More
(20)