Recipe By SueSmo79
Rating
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 12 cookies Calories 266.7

My best friend in high school’s mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it’s part of my Christmas baking. Very rich and good!

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup butter, at room temperature
  • ½ cup white sugar
  • 1 tablespoon white sugar, or as needed

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
  3. 3 Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts

  • Calories 266.7
  • Carbohydrate 29.3 g
  • Cholesterol 40.7 mg
  • Fat 15.6 g
  • Fiber 0.7 g
  • Protein 2.9 g
  • Saturated Fat 9.8 g
  • Sodium 109.5 mg
  • Sugar 9.4 g

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Reviews

  1. So easy&So delicious! I made the recipe twice exactly as written except. The first time I used a pastry blender to mix it all together then the 2nd time I used Adrienne's suggestion and dumped all the ingredients in my blender. After blending well I just dumped it in my pan and used my hands - Read more ...
  2. Coming from a Scottish background, I am surprised when people alter an authentic recipe, which this is. Making truly excellent shortbread take a little more time than indicated. Slowly incorporating the flour is the key. Start with two cups after thoroughly blending the butter and sugar, then add the next two one at a time - Read more ...
  3. I had a craving for chocolate and raspberry, but not together. So, I made the dough as per the recipe, then split the batch of dough in half and put each half into a cake round. I mixed mini chocolate chips into one and pressed into an even layer. In the other half I dropped - Read more ...
  4. A very tasty shortbread. I mixed everything in the food processor just pulse until it's crumbs dump in pan and pat together. I did add some ground ginger and some candied ginger for a flavor variation.
  5. Awesome recipe! It's also good with cinnamon. This one is a keeper!
  6. This is the original! I think you absolutely should just mix by hand so you still get the little bits of butter. Much like pie dough in that you would never use a mixer for that either. So good. Thanks!
  7. Perfect Christmas cookie! Especially when sprinkled with coloured sugar!
  8. This turned out very well I added in a little bit of lemon extract by accident so I evened it out with a bit of vanilla extract as well and i feel like it added a nice flavor flair to what is already a delicious recipe.
  9. Very nice shortbread. Rich and buttery. I do question the instruction to mix the ingredients by hand. The probability in my opinion is that would lead to overworking it and making it tough.
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