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What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.

Source: Everyday Food, December 2010
Total Time Prep Yield




To make these chocolate, use 1/3 cup cocoa powder in place of 1/3 cup flour; add 6 ounces of finely chopped bittersweet chocolate to the dough.

Cook's Notes

Give these cookies festive flair. Add 3/4 cup chopped mix-ins, such as dried fruit, nuts, or bittersweet chocolate, along with the flour in step 1.

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How would you rate this recipe?
  • scraig322
    11 FEB, 2018
    These cookies are fabulous! They are exactly what shortbread should be, buttery, slightly salty, not too sweet, hearty...... We refrigerated our dough for 30 minutes and then rolled the dough and cut with heart shaped cookie cutters. To make them more festive we rolled the edges in red and white sanding sugar before baking. We then packaged them in clear bags, tied with red jute and attached little "I LOVE YOU" tags to gift to family and friends for Valentine's day. If you love shortbread, you will LOVE this recipe!!!!!
  • lruthdohertyya
    18 DEC, 2017
    I love these cookies! Now my kids help make them and they are always requested at holiday time. Try letting the dough sit for about five to ten minutes After Taking Out Of The Freezer If You are having trouble cutting it.
  • kathicooks
    20 DEC, 2014
    I just made a couple of batches. I added orange and lemon zest but still thought these cookies were flat. And as much as I dislike overly - sweet cookies, these need more sweetness.
  • kathicooks
    15 DEC, 2014
    This is a question, not a review. Will this recipe triple well, or do I need to make 3 separate batches? It rather looks to me as if separate batches are needed.
  • mrsnied87
    9 DEC, 2014
    Made these cookies today- thought they were a great shortbread cookie! I did not find them too salty. My food processor was not big enough for the whole mixture so when I added the flour, I mixed it all with a regular mixer. Added dried cherries and chopped walnuts. Will make again!
  • Wendi Morris
    23 MAR, 2014
    I have made this recipe dozens of times. In fact I used it to bake 80 pounds of cookies for a fundraiser. 80 pounds!!! It is perfect but the dough should hold together before you chill it. If it is dry and crumbly prior to refrigeration it may not pull together. Add a drop of water in your food processor if it is a bit dry. Just a tiny drop. Like pie crust, humidity has an impact on this recipe. Also let it sit out about 20 minutes prior to slicing so that the butter gives a little.
  • grdm8
    17 DEC, 2013
    It is not at all "odd"! Traditional shortbread doesn't contain eggs.
  • ELWescott
    11 DEC, 2013
    These were so good!! Exactly what shortbread should taste like. If they didn't turn out, you did something wrong. :)
  • nono08703987
    7 DEC, 2013
    this seems odd. no eggs?
  • mmers
    2 DEC, 2013
    I am making these today - well, made the dough up yesterday and I'm baking them today. I won't make them again though - dough is way too dry and I had real problems cutting them - the dough kept crumbling. I don't know if it's my flour or what but I need to try another recipe.

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