Shortbread Cookies

This is a classic Scottish shortbread cookie recipe that follows a 3-2-1 ratio of 3 parts flour, two parts butter, and 1 part sugar. The recipe calls for graham flour, which is a whole wheat with the bran.

PREP TIME
15 mins
COOK TIME
40 mins
SERVINGS
24
PREP TIME
15 mins
COOK TIME
40 mins
SERVINGS
36
PREP TIME
15 mins
COOK TIME
40 mins
SERVINGS
48
PREP TIME
15 mins
COOK TIME
40 mins
SERVINGS
72
PREP TIME
15 mins
COOK TIME
40 mins
SERVINGS
96

Tools & Equipment

  • 🔧Stand mixer with a bowl and paddle
  • 🔧Rubber spatula
  • 🔧Measuring scale
  • 🔧Teaspoon measure
  • 🔧Baking sheet lined with parchment
  • 🔧Wire rack for cooling the cookies

Ingredients

  • • 8 oz. Butter, unsalted, diced, room temperature 224 grams. Butter, unsalted, diced, room temperature
  • • 4 oz. Sugar, white granulated 112 grams. Sugar, white granulated
  • • 1 tsp. Vanilla extract 5 ml. Vanilla extract
  • • 8 oz. flour, all purpose 224 grams. flour, all purpose
  • • 4 oz. Graham flour 112 grams. Graham flour
  • • 1/2 tsp. Salt 3 ml. Salt

Instructions

  1. Preheat oven to 300°F. Preheat oven to 149°C. Preheat oven to 149°C. Preheat oven to 149°C.
  2. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside.
  3. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes.
  4. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt.
  5. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes.
  6. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer.
  7. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions.
  8. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes.
  9. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired.
  10. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes.
  11. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely.
  12. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies.
  13. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool.

Ingredients

  • • 12 oz. Butter, unsalted, diced, room temperature 336 grams. Butter, unsalted, diced, room temperature
  • • 6 oz. Sugar, white granulated 168 grams. Sugar, white granulated
  • • 1.50 tsp. Vanilla extract 7.50 ml. Vanilla extract
  • • 12 oz. flour, all purpose 336 grams. flour, all purpose
  • • 6 oz. Graham flour 168 grams. Graham flour
  • • 3/4 tsp. Salt 4.50 ml. Salt

Instructions

  1. Preheat oven to 300°F. Preheat oven to 149°C. Preheat oven to 149°C. Preheat oven to 149°C.
  2. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside.
  3. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes.
  4. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt.
  5. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes.
  6. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer.
  7. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions.
  8. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes.
  9. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired.
  10. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes.
  11. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely.
  12. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies.
  13. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool.

Ingredients

  • • 16 oz. Butter, unsalted, diced, room temperature 448 grams. Butter, unsalted, diced, room temperature
  • • 8 oz. Sugar, white granulated 224 grams. Sugar, white granulated
  • • 2 tsp. Vanilla extract 10 ml. Vanilla extract
  • • 16 oz. flour, all purpose 448 grams. flour, all purpose
  • • 8 oz. Graham flour 224 grams. Graham flour
  • • 1 tsp. Salt 6 ml. Salt

Instructions

  1. Preheat oven to 300°F. Preheat oven to 149°C. Preheat oven to 149°C. Preheat oven to 149°C.
  2. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside.
  3. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes.
  4. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt.
  5. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes.
  6. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer.
  7. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions.
  8. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes.
  9. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired.
  10. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes.
  11. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely.
  12. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies.
  13. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool.

Ingredients

  • • 24 oz. Butter, unsalted, diced, room temperature 672 grams. Butter, unsalted, diced, room temperature
  • • 12 oz. Sugar, white granulated 336 grams. Sugar, white granulated
  • • 3 tsp. Vanilla extract 15 ml. Vanilla extract
  • • 24 oz. flour, all purpose 672 grams. flour, all purpose
  • • 12 oz. Graham flour 336 grams. Graham flour
  • • 1.50 tsp. Salt 9 ml. Salt

Instructions

  1. Preheat oven to 300°F. Preheat oven to 149°C. Preheat oven to 149°C. Preheat oven to 149°C.
  2. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside.
  3. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes.
  4. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt.
  5. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes.
  6. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer.
  7. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions.
  8. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes.
  9. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired.
  10. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes.
  11. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely.
  12. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies.
  13. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool.

Ingredients

  • • 32 oz. Butter, unsalted, diced, room temperature 896 grams. Butter, unsalted, diced, room temperature
  • • 16 oz. Sugar, white granulated 448 grams. Sugar, white granulated
  • • 4 tsp. Vanilla extract 20 ml. Vanilla extract
  • • 32 oz. flour, all purpose 896 grams. flour, all purpose
  • • 16 oz. Graham flour 448 grams. Graham flour
  • • 2 tsp. Salt 12 ml. Salt

Instructions

  1. Preheat oven to 300°F. Preheat oven to 149°C. Preheat oven to 149°C. Preheat oven to 149°C.
  2. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside. Line a 7" x 9" (18 x 23 cm) sheet pan with parchment paper and set aside.
  3. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes. In a mixing bowl with a paddle, combine the butter, sugar, and vanilla extract and cream for 1-2 minutes.
  4. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt. In a separate bowl, combine and mix the all purpose flour, graham flour, and salt.
  5. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Mix together on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes.
  6. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer. Transfer the dough to the parchment lined baking sheet and press into an even layer.
  7. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions. Score the batter into 4 x 6 rows so you have 24 portions.
  8. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes. Chill the dough for 30 minutes.
  9. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired. With a fork, dock the cookies a few times. Sprinkle with coarse sugar if desired.
  10. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes. Bake until light golden-brown on top, 30 to 35 minutes.
  11. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely. Let the shortbreads cool slightly in the pan for 15 minutes. Lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely.
  12. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies. Using a chef’s knife, cut along the scores to separate the cookies.
  13. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool. Transfer the cookies to a wire cooling rack and allow to cool.

Chef's Tips

  • 💡 The dough can be shaped, chilled, and
  • 💡 Chilling cookie dough overnight allows the fat to re-solidify and the flour to fully hydrate, resulting in cookies with a better texture, flavor, and caramelization when baked.

 Shortbread Cookie Recipe

This is a shortbread style cookie that can be modified with the addition of nuts, chocolate or cocoa powder, spices, and herbs. The butter can be replaced with shortening, sugar can be replaced with honey or molasses, and baking powder can be added to lighten the cookie.

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Method

Step 1

Depositphotos_34998683_xl-2015.jpg

  • Combine the butter, salt, vanilla, and white and brown sugar in a mixer fitted with a paddle

  • Cream the mixture until it is light and fluffy

  • Add one egg at a time blending thoroughly after each addition

Step 2

  • With the mixer on low speed, fold in one-third of the flour into the batter

  • Continue to mix the remaining flour in two more additions

  • Add any garnishes or add-in to the dough

  • Roll the dough into a parchment paper cylinder and chill or freeze

Step 3

  • Line a sheet pan with parchment paper

  • Slice the dough into ¼ “/1 cm slices and position 1”/3 cm apart on the pan

  • Bake the cookies at 350°C/175°C for 10-15 minutes until done

  • Cool and store in an airtight container