Classic Shortbread

‘Tis the season to bake cookies! Lots of cookies! And what better in the cookie baking bonanza, than classic shortbread! I have recently been asked to make a batch of these buttery cookies and ship them across the country for a friend 🙂


Shortbread is very easy to make. It’s extra easy if you have one of these neat shortbread pans! My friend gave me one of these a few years ago for the holidays. Make your favorite shortbread recipe and shove it into this pan, flip it over and voila!


If you don’t have one of these pans, use your favorite cookie cutters!


Shortbread is a 3 to 4 ingredient recipe. The vanilla is optional. I always like to add it as it creates a depth of flavour which is nice with tea.




My pan is perfect for the season! Let it snow, let it snow, let it snow…


The shortbread pan comes with a little booklet wwith shortbread recipes, including chocolate and my personal favorite, lemon! This is the classic one that came with the pan that is truly delicious!



Classic Shortbread

Prep time: 10 minutes    Cook time: 30-35 minutes    Cool time: 10 minutes


1/2 cup room temperature butter

1/3 cup powdered sugar

1/4 teaspoon vanilla (optional)

1 cup flour


Pre-heat oven to 325 degrees F.

Cream the butter until light.

Cream in the powdered sugar, then the vanilla.

Now work in the flour. Knead the dough on an unfloured board until nice and smooth.

Spray the shortbread pan very lightly with a non-stick vegetable spray.

Firmly press the dough into the pan.

Prick the entire surface with a fork and bake the shortbread right in the pan for about 30-35 minutes, or until lightly browned.

Let the shortbread cool in its pan for about 10 minutes before loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out. tap one edge of the pan.

Cut the shortbread into serving pieces while it is still warm.

{Recipe and shortbread mold from Brown Bag Designs}


2 thoughts on “Classic Shortbread

  1. Here’s another easy one: 1 cup butter, 1/2 cup granulated sugar, 2 cups flour. I added a tsp of almond extract. Preheat oven to 300. Flatten into pan to 1/4″ thickness. Bake for 30 min or until edges start to brown. Cut into squares but don’t remove from pan until cool.

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