Kay’s Shortbread

  • Recipe By
  • Published May 9th
  • Ready In45m
  • Servings14
  • Calories206
This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges.

Kay’s Shortbread Ingredients

The following are the ingredients needed to make delicious Kay’s Shortbread for 14 servings:

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar

Kay’s Shortbread Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Kay’s Shortbread, you need about 15 minutes of preparation time. The time needed to cook this Kay’s Shortbread is about 30 minutes , and you can serve your Kay’s Shortbread within 45 minutes . The following are the steps to cook Kay’s Shortbread easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the flour, baking powder, salt and confectioners' sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well with a fork. Sprinkle remaining sugar over dough.
  3. 3 Bake for 30 to 35 minutes in the preheated oven, or until golden. Cut into wedges while warm. Cool on wire rack; separate cookies.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 206 calories; 13.3 grams of fat; 19.8 grams of carbohydrates; 2 grams of protein; 35 milligrams of cholesterol; 144 milligrams of sodium.

  1. Oct 27th 2006

    Wow, truly an amazing, authentic shortbread recipe. It's very buttery, moist, dense and MELT-IN-YOUR-MOUTH delicious. I agree w/ the other reviewers by needing a bit more sugar, so I added ...

  2. Jun 30th 2006

    I made 2 batches of this recipe, one hand mixed, and one using my KitchenAid mixer. The hand mixed one came out the way it is supposed to be, in a soft dough form, and it baked out nice and ...

  3. Feb 23rd 2006

    What a hit! Thanks Kay!Having said that - I have made the following modifications with great results: 4 tablespoons white sugar instead of 2 (not quite sweet enough for us the first time ...

  4. Dec 20th 2005

    My first time making shortbread and this turned out great! Taking others' advice I added extra sugar and a bit of milk to soften (actually, I added cream). Also added a touch of almond extra ...

  5. Nov 13th 2005

    These were very tasty but only after I made a couple of modifications (as suggested by other reviewers). When I followed the recipe exactly, the shortbread came out terribly dry and not swe ...

  6. Nov 15th 2004

    For the love of GOD, don't melt the butter... make sure it's softened, NOT MELTED... mine didn't bake up right but I'm still giving it five stars because the taste is so wonderful, even if y ...

  7. Jan 5th 2004

    I came on here to find a shortbread recipe because my mother told me to take shortbread dough, make two balls, wrap & freeze it, and then take 1/2 grate it, sprinkle on your baking dish ...

  8. Nov 23rd 2003

    Absolutely the best shortbread hands down. Iv'e made it for birthday parties and the kids love it. Its not too sweet like most cookies and so much more can be added. I cut the dough in tw ...

  9. Sep 28th 2002

    These were easy, rich, and tasty! I froze them, and served them a few weeks later, and they were still like new. Thanks Kay...