My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 shortbreads 15g

Recipe makes 60 shortbreads)

Calories 83
Calories from Fat 55 (66%)
Amount Per Serving %DV
Total Fat 6.2g 9%
Saturated Fat 3.9g 19%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 43mg 1%
Potassium 7mg 0%
Total Carbohydrate 6.6g 2%
Dietary Fiber 0.2g 0%
Sugars 2.0g
Protein 0.6g 1%

how is this calculated?

Shortbread

Recipe #16203 | 30 min | 10 min prep | add private note
Derf

By: Derf
Dec 24, 2001

My favourite, no fail, shortbread recipe. Melt in your mouth delicious! VERY SHORT - JUST THE WAY WE LIKE IT !!!!

60 shortbreads (change servings and units)

Ingredients

Directions

  1. 1
    Cream butter until smooth.
  2. 2
    Gradually add sugar, beating until light and fluffy.
  3. 3
    Beat in flours.
  4. 4
    Form into 1 inch balls and place on baking sheet.
  5. 5
    Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
  6. 6
    Cut with cookie cutters and place on baking sheet.
  7. 7
    Bake at 325°F for 15 to 20 minutes or until lightly browned.
  8. 8
    Cool on rack.
  9. 9
    Store in air tight container.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: Chef #1094042

On Dec 24, 2008

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Taurus

    On Jun 4, 2002

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Gumboot Gourmet

    On Dec 17, 2007

    This is the recipe I have been using for years. Everyone asks for shortbread from me for their Christmas gifts. Because this is a very old recipe it is for hand mixing. If you use a stand mixer you will have to add more flour (about 1 cup), then I am able to roll them out & cut into shapes. The rice flour is the difference!

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: chicagorob

    On Jun 9, 2003

    Way too much butter! I baked a half recipe and for over 45 minutes and they would not brown or harden. I ended up with some nice material for a crumbly pie crust. Try reducing the butter to 3/4 pounds, that should work.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 4 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved