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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.

Source: Everyday Food, December 2004
Total Time Prep Yield


For the Shortbread

Flavor Variations (optional mix-ins and coatings)


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).

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How would you rate this recipe?
  • carmeldes27
    26 DEC, 2017
    Absolutely perfect just using the basic recipe! My new favourite biscuit and look forward to trying the variations. An added bonus is being able to freeze the logs!
  • sharibertsch831
    22 DEC, 2017
    It is my most requested cookie... we love all the variations of cookies you can make!
    31 MAR, 2017
    This recipe is delicious and simple, basically, 1 bar of butter, 1 cup of sugar, and 2 cups of flour! I roll the dough when I have time and bake whenever I want to. All of my friends loved it. Thank you, this is my fav!!
  • jonesp54
    14 MAR, 2017
    My new favorite cookie recipe.
  • HollyHen
    19 DEC, 2013
    Great recipe for even "bad" bakers like me. A note for fellow novices: the softness of the butter can dramatically affect the texture of the dough. Don't worry if your dough seems too soft to possibly roll or cut; the fridge is the great equalizer and all will come out well. Trust the recipe!
    22 FEB, 2013
    Thanks andyhp. These are wonderful shortbread cookies - good to know I can make lots at once.
  • andyhp
    21 FEB, 2013
    I've made these for years and have doubled and tripled it and they always come out just fine.
    2 FEB, 2013
    Does this recipe work well if doubled? Has anyone tried?
  • ferlie
    15 AUG, 2012
    I made these with chopped candied cherries and they were just like we used to buy at our favourite, now gone, bakery. Mmmm good!!
  • ltsullivan
    5 DEC, 2011
    I make these every year. Ginger is my favorite. I also make the apricot pistachio. Very easy and very festive.

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