Butterfly Shortbread Cookie


by: Moogie

Shortbread cookies are truly the easiest cookie to make. And they taste perfect with a glass of milk, cup of tea or mug of coffee. I decided to use my new wooden cookie mold.


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serves: 8

3/4 pound unsalted butter, at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

Nutrition Facts
Butterfly Shortbread Cookie

Servings Per Recipe: 8

Amount per Serving

Calories: 603

  • Total Fat: 35.1 g
  •     Saturated Fat: 21.9 g
  •     Trans Fat: 1.4 g
  • Cholesterol: 91.5 mg
  • Sodium: 80.3 mg
  • Total Carbs: 67 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 25.4 g
  • Protein: 6 g

how is this calculated?

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1.  In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. (At this point I added a few drops of food color.)

2.  Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

3.  Roll the dough 1/2-inch thick and cut with cookie cutter. Place the cookies on an ungreased baking sheet and bake in a 350 degree oven for 15 minutes, or until the edges barely begin to brown. Allow to cool to room temperature.

4.  I sprayed my wooden mold with cooking spray. Then I pressed dough in tightly. To release from the mold takes a few whacks on the counter. Carefully place the cookies on a baking sheet. Let rest uncovered for 2-12 hours. This creates a thin crust and will help your cookies retain their design. I bake my cookies in a 250 degree oven for about 15 minutes

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