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Holiday Shortbread Cookies

Name: Holiday Shortbread Cookies
Prep time: 10 min
Total time: 55 min
Yield: Makes 24
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup confectioners' sugar; 1 1/2 teaspoons coarse salt; 2 1/3 cups all-purpose flour (spooned and leveled); 1/3 cup coarse or sanding sugar (optional), for decorating

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

55 mins 10 mins Makes 24

Total Time Prep Yield

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 1/2 teaspoons coarse salt
2 1/3 cups all-purpose flour (spooned and leveled)
1/3 cup coarse or sanding sugar (optional), for decorating

Directions

1.
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).
2.
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.

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.

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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Reviews

343

How would you rate this recipe?

343

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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- greatgoats3581253
  
  7 APR, 2019
  
  My dough seemed dry also. I melted some butter and mixed it in by hand.
amkullas4978318

29 DEC, 2018

The recipe needs baking soda (1/2 teaspoon) and baking powder (1/4 teaspoon) otherwise they come out flat. I made them twice. Once with the original recipe and once with the additions mentioned here.
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nono08703987

7 DEC, 2013

this seems odd. no eggs?
Reply
- ishaolinma4928149
  
  11 DEC, 2018
  
  True traditional shortbread uses no eggs.
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!!!!!
Reply
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.
Reply
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.
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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.
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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!
Reply
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.
Reply
grdm8

17 DEC, 2013

It is not at all "odd"! Traditional shortbread doesn't contain eggs.
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