Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Holiday Shortbread Cookies 3.3 (341) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Rate Print Share Prep Time: 10 mins Total Time: 55 mins Yield: 24 What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is. Ingredients 1 cup (2 sticks) unsalted butter, room temperature ¾ cup confectioners' sugar 1 ½ teaspoons coarse salt 2 ⅓ cups all-purpose flour (spooned and leveled) ⅓ cup coarse or sanding sugar (optional), for decorating Directions In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month). Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely. 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. Variations 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. Originally appeared: Everyday Food, December 2010 Rate It Print