Shortbread cookies?

Question by luckycharmz_70: Shortbread cookies?
Anyone have a good recipe for Shortbread cookies? And don’t tell me recipe sites to go to, I want one someone has personally tried this recipe and knows it to be good!

Best answer:

Answer by willa
these are my favorites. a traditional recipe, and one with a kick. souns wierd, but it’s good. i grew up with pepper cookies during the holidays. if you’ve never had pepper in your cookies, you’re in for a pleasant surprise!


3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch cutter (or 3 inch squares). Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

White Pepper Shortbread

8 ounces (2 sticks) cold unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons ground white pepper

Preheat the oven to 350 degrees F.
In a mixer with a paddle attachment, cream the butter until fluffy. Add 1/2 cup of the sugar and cream together until light and fluffy. Add the flour, cornstarch, and pepper, and mix just until combined. On a well-floured surface, roll out the dough to about 3/4-inch thickness. Transfer it to a parchment paper-lined baking sheet (preferably one with sides) and continue rolling out the dough, pushing out towards the edges of the pan, to 1/4-inch thickness. Prick the dough all over with a fork, then sprinkle with 1 tablespoon sugar.

Bake for 25 to 30 minutes, rotating the pan after 10 minutes. Shake the pan as you rotate it, to settle the dough. When the surface is golden, remove from the oven and sprinkle immediately with the remaining 1 tablespoon of sugar. Cut immediately into bars with a sharp knife or pizza cutter and let cool in the pan. Store in an airtight container.

Know better? Leave your own answer in the comments!

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  1. jennifer p says:


    1 Cup Sugar
    4 Coups Four
    1 pound butter (Land O Lakes!)

    Mix flour and sugar then add butter. Mix thoroughly with hands until the heat from your hands melts the sugar and butter and a dough forms. Knead on a lightly floured surface until dough holds together well to a roll out stage. Roll out to an even 1/4″ thickness and cut out cookies with a diamond shaped cookie cutter. Prick top surfaces with a fork and bake on an ungreased cookie sheet at 325 for 20-25 mins until slightly browned. Store in an airtight container…

    good luck, and happy baking!!!

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