Shortbread Cookies
These fantastic pan-baked shortbread cookies are rich, buttery, and wonderfully tender, with a classic flavor for the holidays but that never goes out of style. Baked in a single pan using simple ingredients, this recipe makes shortbread approachable while still feeling special and satisfying. Easy to slice, share, and enjoy, these cookies are perfect for quiet moments, thoughtful gifts, or serving alongside a warm cup of tea or coffee—simple baking at its best.
Ingredients
1 1/3 cups Butter (unsalted), room temperature
2/3 cup Sugar
3/4 teaspoon Salt
3/4 teaspoon Vanilla
3 1/3 cups Flour
Instructions
Butter a 9 by 13 pan, and line the bottom with parchment paper. Set aside.
Cream butter and sugar until light and fluffy.
Beat in salt and vanilla.
Slowly beat in flour one cup at a time.
Press into prepared pan, making sure it is smooth and level.
Cut into 9 strips by 4 rows.
Poke each bar three times with the tines of a fork. Sprinkle with some sugar.
Bake at 275F/135C for 70-85 minutes, until a pale golden colour – not brown.
When almost cool re-cut along the same lines as earlier.