Shortbread cookies


by: Barbie Cooking

If you want to make the dough by hand instead of with a stand mixer; work the ingredients with a wooden spoon in the order - and to the same consistency - shown here. Shortbread dough is similar to extra buttery sweet pastry dough but contains no liquid. These cookies are quite salty - a delicious juxtaposition with their sweetness - but if you don't want the salt, cut it in half.


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serves: 35

1 3/4 cups flour

1 teaspoon salt

1 cup butter (cut into 1/2-inch slices)

3/4 cup granulated sugar

1/4 cup turbinado (or granulated sugar)(optional)

Nutrition Facts
Shortbread cookies

Servings Per Recipe: 35

Amount per Serving

Calories: 86

  • Total Fat: 5.3 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 13.9 mg
  • Sodium: 114.4 mg
  • Total Carbs: 9.1 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 4.3 g
  • Protein: 0.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Mix the dough in a stand mixer until it comes together in a ragged mass.

2.  Scoop the dough out onto a sheet of parchment paper, then flatten it by pounding it with a rolling pin.

3.  Roll the dough into a 9 by 12-inch rectangle about 1/3 inch thick. Use a bench scraper to trim the sides.

4.  Press the trimmings back into the center of the dough.

5.  Continue rolling, trimming, and pressing until the rectangle is even and smooth. Sprinkle the dough with turbinado sugar.

6.  Lift the parchment paper up at each end and transfer the dough to a sheet pan.

7.  Bake until golden brown on top. Cut into cookies while it's still hot.

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