Product Used In This Recipe
Classic Shortbread
You are not logged in! Login or create an account here to save recipes.
Ingredients
- 3/4 cup butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
Directions
Preheat oven to 325 degrees F. Grease pan lightly with baking spray and coat the details of the pan with a pastry brush.
Cream butter until it’s light. Beat in the powdered sugar, then the vanilla. Finally, work in the flour. Knead dough on an un-floured board until smooth. Firmly press dough into pan, so that it comes up below the rope detail. Poke all of the surface with a fork, and bake for 30-35 minutes or until lightly browned. Let cool in pan for about 10 minutes. Loosen the edges, and invert onto a cutting board. Cut into serving pieces while warm.
Read Recipe Reviews
Write a Review
Write a Review
Ingredients
- 3/4 cup butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
Directions
Preheat oven to 325 degrees F. Grease pan lightly with baking spray and coat the details of the pan with a pastry brush.
Cream butter until it’s light. Beat in the powdered sugar, then the vanilla. Finally, work in the flour. Knead dough on an un-floured board until smooth. Firmly press dough into pan, so that it comes up below the rope detail. Poke all of the surface with a fork, and bake for 30-35 minutes or until lightly browned. Let cool in pan for about 10 minutes. Loosen the edges, and invert onto a cutting board. Cut into serving pieces while warm.
Read Recipe Reviews
Made a batch and we were hooked. Have made them several times, not too sugary tasting. We love the Classic Shortbread cookies with our 3 pm coffee break. Love my English Shortbread pan too.
For several years now, I’ve this recipe in both pans every year for Christmas gifts and treats. Every year I think I might modify it some, add fruit or spice. But every year they have been so perfect just as is, that I don’t change the recipe a bit.
I tweaked the recipe since I had a craving for Cranberry Orange Shortbread. I chopped the cranberries fine, added vanilla, orange zest and orange oil. Baked for 35 minutes and the shortbread released (thank you Bakers Joy. These shortbread was tender and delicious!
I used my pan for the first time. Incredible turnout on the shortbread cookies. I added a little orange zest and chopped cranberries to the recipe and it is perfect. I love this pan!!!
Great recipe and both snowflake and english shortbread pans are a must! Just like jkentbarnhart@sbcglobal.net did…I added an extra tablespoon of flour and it made a big difference..more tender…not as dense i thought.
Love this shortbread recipe – it is my go to everytime!!!
First, I bought one snowflake pan(so pretty) then a second one. Then a third pan for my sister. Such lovely artisic detail the pans have. Thank you for the recipe that came with it. It is a wonderful short bread recipe. I had just moved and did not know where my cookbook (or anything else) was. I appreciated that extra touch very much. Many thanks!
First time using my sweet snowflakes shortbread pan, I was a bit concerned how it would turn out, as I converted the recipe from US measurements to UK measurements. I need not have worried came out beautiful and crumbly. The best shortbread I’ve ever made.
I love this recipe and pan! Makes for a wonderful, fast and tasty treat!
I’ve made this recipe many times over and I really enjoy it. My only complaint is that if I make it exactly to the letter of the recipe, it tends to come out with a noticeably oily band in the center. It’s still great short bread, but I find I need to make it like they say and then add just a little bit more flour going by feel until I just get to the point where even with the flour well and fully worked in the dough starts to have a very slightly sandy, crumbly quality to it. A matter of just 1-3 spoonfuls of flour, not much at all. I think this might be a recipe that could benefit from measuring by weight rather than volume.
This is really nice served with warm berry compote and whipped cream. Or just on its own with coffee or tea.
This is a simple but very tasty recipe! I use it over and over and everyone loves the way it melts in your mouth!
This is my go-to shortbread recipe. I have been making it for years and everyone loves it. I bake it in the English Shortbread pan; I have several pans so I can make a lot – it goes fast!
This was my first time making Shortbread. It is my dad’s favorite. Very easy recipe. I used almond instead of vanilla. It was a huge hit. Will be making again.
Made this recipe in the square shortbread pan as a birthday gift for my mom. She loves shortbread cookies in general, but thought this recipe was the best ever! I added 1 tsp. ground cardamom, and she said the taste was reminiscent of sandbakkals!
I make these for our church’s Old World Village and Christmas Market bakery and they sell out every time! Best recipe I’ve found yet!
Great recipe for cutout cookies. Has no egg.
Love this recipe, simple and divine. I have used in a Nordic ware shortbread pan and used it to roll and cut cookies. Everyone who tries the cookies loves them.
Posted by Karen Garcia
Posted by Mary King
Posted by Debby
Posted by J Jackson
Posted by Tim L
Posted by jkentbarnhart@sbcglobal.net
Posted by Ellen R
Posted by Joan Mumm
Posted by heather may
Posted by Anna A
Posted by Colin
Posted by Margy
Posted by Kristin
Posted by Lisa
Posted by Juli
Posted by BrenBreeden
Posted by Lori
Posted by Dawn
Posted by Tricia