Shortbread Cookie Recipes | Taste Recipes

Pixie Dust Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:26:40 +0000

Ingredients

3/4 cup plus 2 tablespoons butter, softened
1/4 cup sugar
2 cups all-purpose flour
Pearl dust

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar. Gradually beat in flour (dough will be crumbly). Shape into a ball.
On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with pearl dust. Bake 12-15 minutes or until firm. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 60 calories, 4g fat (2g saturated fat), 10mg cholesterol, 31mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.

Rosemary-Lemon Shortbread Sandwich Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:23:28 +0000

Ingredients

1 cup butter, softened
3/4 cup confectioners' sugar
2 cups all-purpose flour
4 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/2 cup lemon curd
Optional: Additional fresh rosemary and confectioners' sugar

Text Ingredients

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Wrap and refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each disk to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.

Nutrition Facts

1 sandwich cookie: 144 calories, 8g fat (5g saturated fat), 25mg cholesterol, 91mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

Lemon & Rosemary Shortbread Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:15:53 +0000

Ingredients

1 cup butter, softened
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
4-1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt

Text Ingredients

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
Shape into two 12-in. rolls; wrap each and freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts

1 each: 31 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.

Shortbread Hearts

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:02:15 +0000

Ingredients

2 cups all-purpose flour
1/2 cup sugar
Dash salt
1 cup cold butter, cubed
1 tablespoon cold water
1 teaspoon almond extract
1/2 pound dark chocolate candy coating, melted

Text Ingredients

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts

1 each: 171 calories, 10g fat (7g saturated fat), 20mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 1g protein.

Shortbread Cutouts

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:58:51 +0000

Ingredients

1 cup butter, softened
1/2 cup sugar
2-1/2 cups all-purpose flour
3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon clear vanilla extract
1/2 teaspoon cream of tartar
5 to 6 cups confectioners' sugar
Assorted gel food coloring
Optional: Sanding sugar, sugar pearls and sprinkles

Text Ingredients

Directions

Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour. Transfer dough to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.)
Divide dough in half. Roll each portion between 2 sheets of waxed paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored sugar.
Bake until lightly browned, 20-25 minutes. Remove from pans to wire racks to cool.
In the bowl of a stand mixer add water, meringue powder, vanilla extract and cream of tartar. Whisk by hand until meringue powder has completely dissolved.
Place bowl on stand mixer fitted with a paddle attachment. With mixer on low, slowly add 5 cups confectioners’ sugar, a little at a time, until all the confectioners’ sugar has been incorporated. Increase speed and mix until icing is glossy and forms peaks, 3-5 minutes; divide icing in half.
For stiff icing (used for outlining cookies), the frosting should form stiff peaks and hold its shape; if needed, add remaining 1 cup confectioners’ sugar, a little at time, until desired consistency is reached.
For flood-consistency icing (used for filling in cookie design), a line cut through the icing with a spatula should take 15 seconds to disappear. Add water to the remaining half of the icing, a little at a time, stirring by hand, until the desired consistency is reached.
Tint icing with food coloring and decorate as desired. Keep icing covered to prevent drying. Let cookies stand until icing is set.

Shortbread Cutout Cookies Tips

Can you use another kind of extract instead of vanilla in shortbread cutout cookies?

Certainly! You can use any preferred extract (almond, lemon, or orange extract to name a few) in place of vanilla in the icing for these shortbread cutout cookies. Keep in mind: vanilla extract lends a nice, harmonious flavor to baked goods, while other extracts can be stronger. If you wish, you can do 1/2 teaspoon vanilla, 1/2 teaspoon other extract to balance flavors. Please note, this recipe uses clear vanilla extract to keep the icing nice and white. Other extracts may tint the icing slightly and affect any coloring you may add.

How else can you cut and decorate shortbread cutout cookies?

These shortbread cutout cookies are delightfully versatile and can be used with any cookie cutter you wish—whatever the occasion! If you want to skip the icing altogether, a sprinkling with colorful sanding sugars before baking makes a wonderfully simple way to decorate cookies!

Can you freeze shortbread cutout cookies?

You can freeze your cookies for up to 6 months without icing. When you're ready to decorate, thaw at room temperature while you prepare your icing.

—Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 cookie: 132 calories, 8g fat (5g saturated fat), 20mg cholesterol, 61mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 1g protein.

Ted Lasso Biscuit Recipe

Susan Bronson, Val Goodrich — Sat, 12 Oct 2024 05:42:11 +0000

Ingredients

1 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Text Ingredients

Directions

In a large bowl, beat butter and confectioners' sugar on medium speed until light and fluffy, 2-3 minutes. Beat in vanilla extract.
In a small bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, beating on low speed, until incorporated, 1-2 minutes.
Transfer dough to a greased square 9-in. baking dish. Use a spatula to flatten dough in one layer. Cover; chill at least 30 minutes.
Preheat oven to 300°. Use a knife to score batter into 2-in. squares. Use a fork to prick a pattern onto the top of each rectangle. Bake 40-45 minutes or until golden brown and firm in the center. While warm, use a sharp knife to cut 2-in. squares. Let cool completely before serving.

Nutrition Facts

1 bar: 242 calories, 16g fat (10g saturated fat), 41mg cholesterol, 172mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 2g protein.

Millionaire Shortbread

Suzanne Podhaizer — Fri, 24 May 2024 14:26:44 +0000

Ingredients

1 cup unsalted butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1 large egg yolk, room temperature
2 cups all-purpose flour
1/2 teaspoon salt
CARAMEL FILLING:
1 cup packed brown sugar
3/4 cup unsalted butter, cubed
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
TOPPING:
1-1/2 cups 60% cacao bittersweet chocolate baking chips
2/3 cup heavy whipping cream
Flaked sea salt, optional

Text Ingredients

Directions

Line a 13x9-in. pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
Spread into prepared pan (dough will be sticky). Refrigerate for 30 minutes. Preheat oven to 350°. Bake until edges are lightly browned and center is dry, 20-25 minutes. Cool completely on a wire rack.
Meanwhile, in a large heavy saucepan, combine first five caramel filling ingredients. Cook over medium heat until butter has melted; add sweetened condensed milk. Bring mixture to a boil, stirring occasionally. Reduce heat to maintain a low boil; cook and stir until mixture is amber colored and reaches 225°, 20-25 minutes. Remove from heat; quickly pour over cooled crust. Let cool 15 minutes; refrigerate until chilled, about 1 hour.
For ganache topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours. Lifting with parchment, remove shortbread from pan. Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts

1 bar: 351 calories, 21g fat (13g saturated fat), 53mg cholesterol, 103mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 4g protein.

Gluten-Free Shortbread Cookies

Kelsey Dimberg — Fri, 08 Mar 2024 19:57:03 +0000

Ingredients

1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups gluten-free all-purpose baking flour

Text Ingredients

Directions

In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Shape dough into a disk. Cover and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into 2x1-in. rectangles. Place 1 in. apart on greased baking sheets. Prick with a fork.
Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 40mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.

Chocolate-Covered-Strawberry Shortbread

Taste Recipes Editorial Team — Fri, 23 Feb 2024 20:25:50 +0000

Ingredients

3/4 cup unsalted butter, softened
3/4 cup confectioners' sugar
2 tablespoons water
1 teaspoon vanilla extract
1 package (1 ounce) freeze-dried strawberries
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1 teaspoon shortening

Text Ingredients

Directions

In a large bowl, beat butter and sugar until blended. Beat in water and vanilla. Meanwhile, place freeze-dried strawberries in a small food processor; process until strawberries are a fine powder. In a small bowl, combine flour, strawberry powder and salt; gradually beat into creamed mixture.
Using a sheet of waxed paper, shape dough into an 8x3x1-1/4-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.
Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place slices 1 in. apart on parchment-lined baking sheets; prick with a fork. Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Melt chocolate and shortening until smooth; drizzle over cookies. If desired, sprinkle with additional crushed freeze-dried strawberries. Let stand until set.

Nutrition Facts

1 cookie: 101 calories, 6g fat (3g saturated fat), 11mg cholesterol, 20mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 1g protein.

22 Shortbread Recipes Every Baker Has to Try

Lisa Kaminski — Tue, 16 Mar 2021 10:00:14 +0000

Scottish Shortbread

My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba

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Discover the secret to the best shortbread (no extra tools or ingredients required!).

Lemon Shortbread Cookies

2 Reviews

Test Kitchen Approved

Total Time40 min

Servings2 dozen

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From the Recipe Creator:I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah

Nutrition Facts:1 cookie: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

Scottish Shortbread

81 Reviews

Contest Winner

Test Kitchen Approved

Total Time35 min

Servings4 dozen

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From the Recipe Creator:My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba

Nutrition Facts:1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.

Chocolate Hazelnut Shortbread

2 Reviews

Test Kitchen Approved

Total Time40 min

Servingsabout 7-1/2 dozen

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From the Recipe Creator:We love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana

Nutrition Facts:1 cookie: 51 calories, 3g fat (1g saturated fat), 7mg cholesterol, 33mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

Millionaire Shortbread Bars

You have to try the million-dollar version of shortbread: millionaire bars. They’re topped with scratch-made caramel, chocolate ganache and flaky sea salt. And don’t forget to try more million-dollar recipes. —Taste Recipes Test Kitchen

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Shortbread

10 Reviews

Test Kitchen Approved

Total Time25 min

Servings5 dozen

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From the Recipe Creator:I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a “Down Under” heritage. This easy shortbread recipe brings back warm memories of my childhood, and I’m going to make sure they’re passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri

Nutrition Facts:1 cookie: 57 calories, 3g fat (2g saturated fat), 8mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 0 protein.

Butterscotch Shortbread

15 Reviews

Test Kitchen Approved

Total Time40 min

Servings4-1/2 dozen

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From the Recipe Creator:After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I’ve given away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN

Nutrition Facts:1 cookie: 76 calories, 5g fat (3g saturated fat), 10mg cholesterol, 45mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Homemade Chocolate Shortbread

11 Reviews

Test Kitchen Approved

Total Time30 min

Servings1 dozen

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From the Recipe Creator:This recipe has been in my files for a long time…probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They’re even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba

Nutrition Facts:1 cookie: 64 calories, 4g fat (2g saturated fat), 10mg cholesterol, 31mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

Rosemary Shortbread Cookies

7 Reviews

Test Kitchen Approved

Total Time45 min

Servings5-1/2 dozen

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From the Recipe Creator:Five simple ingredients, including fresh rosemary, create these tender, delicate sweets. —Amavida Coffee, Rosemary Beach, Florida

Nutrition Facts:1 cookie: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.

Coffee Shortbread

24 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 2-1/2 dozen

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From the Recipe Creator:You’ll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they’re so easy to make. —Dixie Terry, Goreville, Illinois

Nutrition Facts:1 cookie: 137 calories, 8g fat (5g saturated fat), 17mg cholesterol, 73mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

Cranberry Shortbread Stars

8 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 3 dozen

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From the Recipe Creator:My family loves shortbread and I love cranberries, so I decided to put the two together to make cranberry shortbread cookies. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California

Nutrition Facts:1 cookie: 87 calories, 5g fat (3g saturated fat), 14mg cholesterol, 74mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

Rosemary-Lemon Shortbread Sandwich Cookies

Total Time35 min

Servingsabout 2 dozen

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From the Recipe Creator:These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia

Nutrition Facts:1 sandwich cookie: 144 calories, 8g fat (5g saturated fat), 25mg cholesterol, 91mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

Shortbread Sandwich Cookies

1 Review

Test Kitchen Approved

Total Time30 min

Servingsabout 3 dozen

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From the Recipe Creator:I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.—Bertha Seyer, Oak Ridge, Missouri

Nutrition Facts:1 sandwich cookie: 130 calories, 8g fat (5g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

Shortbread Hearts

5 Reviews

Total Time35 min

Servingsabout 2 dozen

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Nutrition Facts:1 each: 171 calories, 10g fat (7g saturated fat), 20mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 1g protein.

Buttery 3-Ingredient Shortbread Cookies

38 Reviews

Test Kitchen Approved

Total Time40 min

Servings16 cookies

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From the Recipe Creator:With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Nutrition Facts:1 cookie: 183 calories, 12g fat (7g saturated fat), 31mg cholesterol, 2mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 2g protein.

Caramel Pecan Shortbread

13 Reviews

Test Kitchen Approved

Total Time45 min

Servingsabout 4 dozen

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From the Recipe Creator:My grandchildren look for Grandma’s “candy bar cookies” every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois

Nutrition Facts:1 cookie: 126 calories, 7g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.

Chocolate Chunk Shortbread

4 Reviews

Test Kitchen Approved

Total Time40 min

Servings2 dozen

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Nutrition Facts:1 cookie: 105 calories, 7g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

Whipped Shortbread

225 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 10 min

Servings8 dozen

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From the Recipe Creator:These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I’ll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta

Nutrition Facts:1 cookie: 87 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.

Crisp Lemon Shortbread

1 Review

Test Kitchen Approved

Total Time40 min

Servings2 dozen

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From the Recipe Creator:Fresh juice and zest pair up to give my buttery cookies a lemony pop. Sprinkle sugar on top for extra sparkle. —Marcia Whitney, Gainesville, Florida

Nutrition Facts:1 cookie: 91 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

Lavender Shortbread

1 Review

Test Kitchen Approved

Total Time1 hour 5 min

Servings4 dozen

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From the Recipe Creator:Lavender flowers can be used fresh or dried in cooking and baking. Their floral flavor is perfect for delicate shortbread cookies! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Nutrition Facts:1 cookie: 71 calories, 4g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

The post 22 Shortbread Recipes Every Baker Has to Try appeared first on Taste Recipes.

Jammy Dodgers

Taste Recipes Editorial Team — Sat, 06 Feb 2021 07:45:52 +0000

Ingredients

2 cups all-purpose flour
1/2 cup sugar
Dash salt
1 cup cold butter, cubed
1 large egg yolk, room temperature
1 tablespoon cold water
1 teaspoon vanilla extract
1/2 cup seedless strawberry jam
Confectioners' sugar, for dusting

Text Ingredients

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball.
On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.

Jammy Dodger Tips

What is in a Jammy Dodger?

This Jammy Dodger recipe is based on a popular shortbread sandwich cookie sold in the U.K. called Jammie Dodgers. They're usually filled with raspberry or strawberry jam. Fun fact: In the U.K, they refer to sugar as "caster sugar" and confectioners' sugar as "icing sugar." (If you like this recipe, be sure to check out our other cookie recipes from around the world!)

Why is a Jammy Dodger called a Jammy Dodger?

Rumor has it that Jammy Dodgers got their name from a popular U.K. comic called The Beano. "Dodger" is said to refer to Roger the Dodger, a character in the comic.

What other fillings can I use for homemade Jammy Dodgers?

There are plenty of other fillings you can use! We recommend swapping the strawberry jam used in this recipe for seedless raspberry jam, seedless blackberry jam, red plum jam or any other homemade jam recipes. Lemon curd is a popular Jammy Dodger filling, too!

Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor, and Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 cookie: 283 calories, 16g fat (10g saturated fat), 56mg cholesterol, 135mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 3g protein.

Holland Butter Cookies

Taste Recipes Editorial Team — Thu, 04 Feb 2021 07:45:56 +0000

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg, separated, room temperature
2 cups all-purpose flour
1/4 cup unblanched almonds

Text Ingredients

Directions

Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk. Gradually beat in flour. Press dough into a greased 13x9-in. pan. Score dough into 24 square or diamond bars. Brush egg white over bars. Gently press one almond into the center of each bar.

Bake until lightly browned, 20-25 minutes. Cool in pan 10 minutes before cutting into bars. Cool completely in pan.

Nutrition Facts

1 cookie : 118 calories, 9g fat (5g saturated fat), 28mg cholesterol, 64mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein.

Easy Scottish Shortbread

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

3/4 cup plus 2 tablespoons butter, softened
1/4 cup sugar
2 cups all-purpose flour

Text Ingredients

Directions

In a small mixing bowl, cream butter and sugar. Gradually add flour and mix well. (Dough will be crumbly). Shape into a ball.
On a lightly floured surface, press dough to 1/2-in. thickness. Cut out with a floured 1-in. diamond-shaped cookie cutter; place 1 in. apart on ungreased baking sheets. Prick each cookie with a fork. Reroll scraps if desired. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.

Test Kitchen tips

Work with a delicate hand while shaping, cutting and transferring the dough for the best results.

These crumbly, buttery cookies will melt in your mouth. They are mildly sweet and taste delicious with a cup of coffee or tea.

Nutrition Facts

1 cookie: 55 calories, 3g fat (2g saturated fat), 9mg cholesterol, 26mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.

Unicorn Manes

Taste Recipes Editorial Team — Mon, 01 Jan 2001 00:00:00 +0000

Ingredients

1/2 cup butter, softened
3/4 cup confectioners' sugar
1 each large egg, room temperature
1-1/2 cups all-purpose flour
1/4 cup sprinkles
1/2 cup white baking chips, melted
Additional sprinkles

Text Ingredients

Directions

In large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in egg. Gradually add flour until blended. Stir in sprinkles. Form dough into a disk; cover and refrigerate 1 hour.
Preheat oven to 375°. Line a baking sheet with parchment. Place dough on parchment and roll into a 12x8-in. rectangle. Score the dough into 24 rectangles. Bake until edges are golden brown, 10-15 minutes. Remove to a wire rack; cool.
Break or cut along score marks. Dip 1 edge of each cookie into melted chips, then dip in additional sprinkles; place on waxed paper until set.

Nutrition Facts

1 cookie: 97 calories, 5g fat (3g saturated fat), 18mg cholesterol, 35mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

Crisp Lemon Shortbread

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
2 teaspoons coarse sugar

Text Ingredients

Directions

Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour.
Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar.
Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.

Nutrition Facts

1 cookie: 91 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

Hazelnut Shortbread

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks

Text Ingredients

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool.
In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts

2 each: 170 calories, 11g fat (5g saturated fat), 14mg cholesterol, 75mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 3g protein.

Scottish Shortbread

Camille Berry — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Text Ingredients

Directions

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.
Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Test Kitchen Tips

For slices that are even and smooth, cut the shortbread while it is still warm.

See all our shortbread tips.

Scottish Shortbread Tips

Are shortbread and butter cookies the same?

While both have a higher proportion of butter in their recipes, butter cookies contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. Learn more about the difference between shortbread and butter cookies.

Should I chill my shortbread dough?

Chilling the dough is our #1 secret to making the best shortbread! Chilling allows the dough to rest and hydrate. It also firms up the butter, making the dough easy to slice into rectangles prior to baking. We recommend chilling the dough in the fridge for 20 to 30 minutes.

Why do you poke holes in shortbread?

As the shortbread bakes, the butter in the dough melts and releases steam. To keep the shortbread from puffing up in the oven (and retain its dense texture), holes are poked into the dough prior to baking to allow the steam to escape.

What's the difference between Scottish shortbread and regular shortbread?

Historically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie. Over the centuries, the recipe has evolved into the much tastier, buttery treat we know it to be today. Scottish shortbread should not be confused with Scottish cookies, which contain butter and shortening and are not as crumbly as shortbread.

Nutrition Facts

1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.

Shortbread Sandwich Cookies

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
FILLING:
1/4 cup butter, softened
1-1/3 cups confectioners' sugar
2 teaspoons instant coffee granules
2 teaspoons hot water
TOPPING:
1 cup semisweet chocolate chips
2 teaspoons shortening
Nonpareils

Text Ingredients

Directions

Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of 1 cookie; top with another cookie to form a sandwich. Repeat.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.

Nutrition Facts

1 sandwich cookie: 130 calories, 8g fat (5g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

Brown Sugar Shortbread

Christabel Lobo — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1/2 cup packed brown sugar
2-1/4 cups all-purpose flour

Text Ingredients

Directions

In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in.
Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

2 each: 145 calories, 9g fat (5g saturated fat), 23mg cholesterol, 90mg sodium, 15g carbohydrate (5g sugars, 0 fiber), 1g protein.

Chocolate Shortbread Cookies

Lauren Paige Richeson — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1/4 cup butter, softened
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup confectioners' sugar
1 to 2 tablespoons baking cocoa

Text Ingredients

Directions

Preheat oven to 300°. In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes.
Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
Bake until set, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 cookie: 64 calories, 4g fat (2g saturated fat), 10mg cholesterol, 31mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

Oatmeal Shortbread

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon salt

Text Ingredients

Directions

In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Nutrition Facts

2 each: 111 calories, 6g fat (4g saturated fat), 16mg cholesterol, 121mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 1g protein.

Fudge-Topped Shortbread

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted

Text Ingredients

Directions

Preheat oven to 350°. In a bowl, cream butter, confectioners' sugar and salt until light and fluffy, 3-4 minutes. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake until lightly browned, 16-20 minutes.
In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

Nutrition Facts

1 piece: 115 calories, 7g fat (4g saturated fat), 13mg cholesterol, 54mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein.

Lavender Shortbread Cookies

Molly Allen — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided
1 cup butter, softened
2/3 cup sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt

Text Ingredients

Directions

In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.
In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours.
Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough.
Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely.
Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar; reserve remaining sugar for future use. Store cookies in airtight containers.

Lavender Flowers

Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.

Nutrition Facts

1 cookie: 71 calories, 4g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

Chocolate Chunk Shortbread

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

3/4 cup (340 grams) butter, softened
1/2 cup (60 grams) confectioners' sugar
1 cup (125 grams) all-purpose flour
1/4 cup (40 grams) cornstarch
3 ounces (85 grams) semisweet chocolate, coarsely chopped
Additional confectioners' sugar

Text Ingredients

Directions

Cream butter and sugar in a large bowl until light and fluffy, 5-7 minutes. Combine flour and cornstarch; stir into creamed mixture. Fold in chocolate.
Shape into 1-1/2-inch balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. Chill on baking sheets until firm, about 1 hour.
Preheat oven to 300°. Bake until edges are lightly browned, 20-25 minutes. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 105 calories, 7g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

Lemon Poppy Seed Shortbread

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
2 teaspoons sugar

Text Ingredients

Directions

Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour.
Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar.
Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.

Shortbread Cookies with Jam

Kathy Adams — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam, plus additional if desired
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 3 teaspoons water

Text Ingredients

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, about 1 hour.
Preheat oven to 350°. Roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball; fill with jam.
Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool completely.
If desired, spoon additional jam into cookies. For glaze, combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

Raspberry-Filled Shortbread Cookie Tips

How should you store raspberry-filled shortbread cookies?

Like other cookie recipes, these raspberry-filled shortbread cookies will be at their freshest for up to three days at room temperature. Learn how to store cookies (and freeze 'em!) the right way.

What variations can I make to raspberry-filled shortbread cookies?

Try swapping out the raspberry jam for other fruity jams like strawberry or blueberry. Look to these other thumbprint cookie recipes for inspiration.

Can I make these raspberry-filled shortbread cookies ahead of time?

You can make shortbread cookie dough up to three days in advance. Store in the fridge until you're ready to bake.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 cookie: 91 calories, 4g fat (3g saturated fat), 12mg cholesterol, 35mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

Pecan Sandies

Kelsey Dimberg — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar

Text Ingredients

Directions

Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.
Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Pecan Sandies Tips

How can you make pecan sandies your own?

Although pecan sandies are delicious with their namesake nut, you can swap in other types such as almonds or walnuts if you prefer. Just make sure you chop them before adding to the dough. (Check out our guide on how to chop nuts for tips as you go.)

How should you store pecan sandies?

Store pecan sandies in an airtight container at room temperature. Letting them cool completely before packing them away is important; otherwise, the added moisture in the container can make the pecan sandies soggy. Here are more tips on how to store cookies.

Can you make pecan sandies ahead of time?

Pecan sandies are a great make-ahead cookie. You can freeze the cookie dough for up to 3 months. Or prep and bake the cookies, then once they've cooled, keep them in the freezer in an airtight container for up to 6 months. If you liked this pecan sandies recipe, make sure to check out more of our best nutty desserts or, more specifically, other pecan dessert recipes.

—Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

1 cookie: 118 calories, 9g fat (4g saturated fat), 16mg cholesterol, 49mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 1g protein.

Meltaway Cookies

Christabel Lobo — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup cornstarch

Text Ingredients

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well.
Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

4 each: 125 calories, 9g fat (5g saturated fat), 23mg cholesterol, 89mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.

Butterscotch Shortbread

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits

Text Ingredients

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts

1 cookie: 76 calories, 5g fat (3g saturated fat), 10mg cholesterol, 45mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Lemon Shortbread Cookies

Lauren Paige Richeson — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1/2 cup butter, softened
1/3 cup sugar
4 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Text Ingredients

Directions

Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired.
Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Lemon Shortbread Cookies Tips

Why is my shortbread cookie dough so crumbly?

A crumbly dough gives shortbread cookies their signature tenderness. When forming the dough, you don’t want to compress it too tightly and risk a dense, tough cookie. However, if you find your dough is too crumbly to manage, try adding up to a teaspoon of ice water, a few drops at a time, until the dough starts coming together. Slightly chilling the dough in the refrigerator can also help the dough stay hydrated. Read more secrets for successful shortbread from our Test Kitchen.

How do you store lemon shortbread cookies?

To keep your cookies fresh, store them in an airtight container between sheets of waxed or parchment paper. Stored this way, they should be good for 3-4 days. However, shortbread cookies are terrific in that they often last longer and still taste wonderful!

What can you serve with lemon shortbread cookies?

Lemon shortbread cookies pair beautifully with coffee, tea, or even iced tea. For a little variation, add some chopped, dried lavender buds to your shortbread dough for lemon-lavender shortbread cookies!

—Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 cookie: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.