Dessertscloudykitchen4.9
30 Minute Shortbread Cookies
This easy, buttery shortbread cookie recipe comes together quickly. You can use one shortbread recipe to make classic shortbread cookies, or press into a pan to make Scottish shortbread.
👥 32 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Erin Clarkson📖 cloudykitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Preheat the oven to 320°f / 160°c. Line two sheet pans with parchment paper.
2
In the bowl of a stand mixer fitted with with the paddle attachment, or in a medium bowl using a handheld electric mixer, cream together the powdered sugar, butter, and vanilla until light and creamy, ⏱️ 2-3 minutes. Sift together the flour, corn starch and salt if using and add to the bowl, and mix until just incorporated.
powdered sugar, sifted125g(½ tsp) kosher salt (leave out if using salted butter)2gcorn starch30g
3
Turn out the dough onto a work surface, press the dough together, and shape into a rectangle log about 3 ½ cm x 6 cm (1.4"x2.3"), squaring off the edges with a bench scraper.
4
Using a sharp knife, cut the shortbread into biscuits 1cm (0.4") thick, and arrange on the trays, leaving a little room for spreading.
5
Bake the shortbread for 16 to ⏱️ 17 minutes, until set and just beginning to turn golden around the edges. Remove from the oven and leave to cool on the pans, then transfer to a wire rack.
6
Store shortbread in an airtight container at room temperature for up to two weeks - best eaten the week that they are made.
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