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Sweet Snowflakes Shortbread Pan

Sweet Snowflakes Shortbread Pan


Classic Shortbread

4.6 based on 10 reviews






  • 3/ 4 cup butter, at room temperature
  • 1/ 2 cup powdered sugar
  • 1/ 2 teaspoon vanilla
  • 1 1/ 2 cups flour


Preheat oven to 325 degrees F. Grease pan lightly.

Cream butter until it’s light. Beat in the powdered sugar, then the vanilla. Finally, work in the flour. Knead dough on an unfloured 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 with a plastic knife, and invert onto a cutting board. Cut into serving pieces while warm.

Read Recipe Reviews

    Made these twice with the recipe that came with the pan. Both times a DISASTER – even with adding more flour.
    After looking at this website, I confirmed my suspicion that there as a “misprint” in the recipe that came with the pan! it calls for 1-3/4 cups of butter instead of 3/4 cup. Needless to say …. there was no kneading this slushy mess and had no idea what the consistency should be so both times had basically greasy crumbs when finished baking. Ate them as ice-cream topping … good flavor but too greasy. Hope to have better experience
    with this recipe

    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!

    This is a simple, yummy recipe that makes beautifully golden cookies. The ONLY problem I have with it is that I always have to make at least 2 pans of it! (I use the English Shortbread Pan)

    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.

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Product Used In This Recipe

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Sweet Snowflakes Shortbread Pan

Sweet Snowflakes Shortbread Pan

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