Tuesday, May 22, 2012

Shortbread Cookies/Butter Cookies

All purpose flour - 2 cups 
Pinch salt
Unsalted butter - 1 cup, room temperature
Icing sugar/Confectioners' Sugar* - 1/2 cup, sifted

*Confectioners Sugar can be substituted by powdering 1 cup granulated sugar and 1 tsp. cornstarch.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Combine flour and salt. Set aside.
Cream the butter and icing sugar together until light and fluffy. Stir flour mixture in butter mixture, just until incorporated, do not over work. Cover and let rest in fridge, for 1 hour.
Roll dough into 1-inch balls. Transfer to baking sheets, leaving a 2-inch space between cookies. Using the tines of a fork, press into cookie to make a decorative pattern.
Bake cookies until top is firm when lightly pressed and lightly golden on the bottom, about 12 to 15 minutes.

Yield: About 2 dozen cookies.

Recipe Courtesy: Stefano Faita


  1. I love shortbread cookies!! We went to scotland recently I have to say that Scottish shortbread really is the finest.Yours look perfect!! will try soon..

  2. Im sure that you will enjoy this cookie.It was truly amazing.When i ate that it reminded me of "Krishna Sweets Mysore Pak". Try it out and let me know your feedback.

  3. WOW your cookies look just awesome. nice photos

  4. Crunchy and crispy cookies..looks yum

  5. Shortbreads are my absolute favorite cookies. Yours look delicious and so cute. Thanks for being a part of the YBR:)

  6. these look delicious and super easy! could you add lemon zest and a little lemon juice to make like a lemon shortbread?

    1. i think it works out..try it out and let me know your feedback.