Shortbread Cookies


    Pictured far right, with mixed toppings.

    Easy and quick to make, these cookies are very versatile and great for decorating.

    The dough freezes well. Just shape into a log the width of a cookie and wrap in plastic. When you’re ready to bake, slice off as many cookies as you want.

    Topping Ideas:

    Mixed nuts, processed into coarse pieces.

    Half a maraschino cherry.

    Decorate with icing, sprinkles, etc.

    Chocolate chips or chunks.

    Dip finished cookies in chocolate.

    Flavor the dough with chocolate, extracts or fruit juice.


    • 1 cup butter
    • 1 cup sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 2 tsp baking powder
    • 2 3/4 cups flour


    Step 1

    Cream butter and sugar together.

    Step 2

    Mix in egg and vanilla.

    Step 3

    Slowly add dry mix to butter mixture and stir until just combined.

    Step 4

    Chill for 1 hour.

    Step 5

    On very lightly floured surface, turn out dough. Roll to desired thickness.

    Step 6

    Cut out cookies using cookie cutters. If using toppings, brush tops with egg whites and then sprinkle with desired topping.

    Step 7

    Bake at 400 degrees for 7 minutes or until edges are golden.

    Step 8

    Leave on baking sheet for 1 minute, then transfer to wire cooling rack.


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