Shortbread Cookies


Shortbread Cookies


  • Shortbread Cookies
  • This is my father in laws recipe and it takes some work because you knead it with your hands, but the crisp texture is worth it. You can add 2 tablespoons of organic lavender when you are almost finished kneading it to make lavender shortbread cookies.
  • 1 cup (2 sticks) butter– room temperature
  • 2 teaspoons vanilla or almond extract
  • ½ cup powdered sugar
  • 2 ¼ cups flour
  • ½ teaspoon salt


It is important that the butter is room temperature. You can place butter sticks in the microwave for 6-7 seconds to speed the process up.

In a large mixing bowl, add butter and vanilla and mix with your hands to incorporate the vanilla (or almond extract) into the butter. Add powdered sugar, flour, and salt. With your hands, mix very well and work the dough until it all comes together and is a shiny ball. This can take up to 10 minutes and is hard work, but the results are worth it!

Divide the dough in half. Roll it into a 2-inch log and wrap in plastic wrap. Refrigerate dough for at least 2 hours or several days, or freeze in foil for future use.

*This dough can be frozen at this point. To bake, cut into ¼-inch slices and place on cookie tray and bake. It might take a little longer in the oven.

To bake, cut ¼-inch slices and place on cookie tray. If you are using a cookie press for decoration, dip the press in super fine sugar and press dough to create design. Dip cookie press in sugar after each cookie.

Preheat oven to 325 degrees.

Place the cookies on an ungreased cookie sheet, and bake for 20 minutes, or until golden brown. Remove to a cooling rack. Store in an airtight container or freeze.

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