Product Used In This Recipe
Classic Shortbread
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PREP: 10 MINUTES
COOK: 35 MINUTES
SERVINGS: 5 SERVINGS
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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.
Posted by Mary King
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.
Posted by Debby
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!
Posted by J Jackson
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!!!
Posted by Tim L
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.
Posted by jkentbarnhart@sbcglobal.net
This is my favorite shortbread recipe. I do agree that a bit more flour helps the consistency (no moist center). I double the recipe and make one in the Sweet Snowflakes Pan and one in the English Shortbread Pan. They are perfection! Do let them rest in the pan for at least ten minutes before turning out and be sure to cut immediately. Thank you Nordic Ware!
Posted by Ellen R
Love this shortbread recipe – it is my go to everytime!!!
Posted by Joan Mumm
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!
Posted by heather may
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.
Posted by Anna A
I love this recipe and pan! Makes for a wonderful, fast and tasty treat!
Posted by Colin
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.
Posted by Margy
This is a simple but very tasty recipe! I use it over and over and everyone loves the way it melts in your mouth!
Posted by Kristin
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!
Posted by Lisa
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.
Posted by Juli
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!
Posted by BrenBreeden
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)
Posted by Lori
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!
Posted by Dawn
Great recipe for cutout cookies. Has no egg.
Posted by Tricia
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.