
I recently made shortbread cookies for my church bazaar and since then people have asked for my recipe. I’m sharing it with them, and with you.
Melt-in-your-mouth shortbread takes practice and a bit of fuss, but it’s worth it.
Smith shortbread cookies
- 1 cup butter (It must be butter.)
- 1/3 cup instant-dissolving sugar (It must be instant-dissolving sugar, sometimes called fine fruit sugar.)
- 1/2 tsp. vanilla (If possible, use white vanilla to keep the cookies looking bright.)
- 2-1/2 cups cake and pastry flour, sifted (I am Canadian. The flour where you live might be different, and you might need more or less.)
- Beat butter until light and fluffy, at least 2 minutes.
- Gradually add sugar, beating after each addition.
- Add vanilla.
- Add flour 1 cup at a time, beating after each addition.
- Form into a ball and pat the outside with extra flour.
- Roll on a well-floured surface to ¼ inch thickness, adding extra flour if necessary to prevent sticking.
- Cut using cookie cutters.
- Bake at 300° F on parchment paper-lined cookie sheets for 12 to 5 minutes.
- Makes approximately 2 ½ to 3 dozen average-sized cookies.
Shortbread tips
- No substitutes!
- Don’t bake for too long. I bake them until the edges are just starting to brown.
- To ice them, I mix together icing sugar, water and vanilla. (Use white vanilla for white icing.) I never measure this, so I can’t give you quantities. Do it until it feels right!
I’m sure these are tasty as all get out, but they are very pretty too. You’ve given me an idea for baking with my grands. Thanks, Arlene!
The cookies in the picture were the fall-themed collection. Up next – Christmas!
mmm. . . the cookies look wonderful.
This year’s batches are almost all gone now. It was a good year . . .
These are really pretty. 🙂
Thank you. And delicious too!