Really good shortbread

Shortbread cookies in maple leaf and heart shapes

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!
Layered heart-shaped shortbread cookie
My original creation – Trinity Cookies. Shortbread, raspberry filling and buttercream.

3 thoughts on “Really good shortbread

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