Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Icebox Shortbread 3.6 (198) 32 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 January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 45 mins Yield: 36 These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips. Ingredients For the Shortbread 1 cup (2 sticks) unsalted butter, room temperature 1 cup confectioners' sugar 1 teaspoon vanilla extract ½ teaspoon salt 2 cups all-purpose flour (spooned and leveled), plus more for rolling Flavor Variations (optional mix-ins and coatings) Mix in grated zest of 2 oranges and 1/2 cup dried cranberries Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios Mix in 1/2 cup mini chocolate or peanut-butter chips Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds Directions With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins. Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.) Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. Cook's Notes This recipe makes 2 logs of dough. The logs can be refrigerated for up to 4 days or frozen for up to 3 months (thaw before slicing and baking). To make 2 flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given). Rate it Print