Baking | Challenges | Christmas Treats | Fantastical Food Fight | Uncategorized

Classic Shortbread Cookies

December 21, 2016

20161129_154758.jpgThis is an extra special Christmas Treats post because this is my first post participating in the Fantastical Food Fight. This month’s theme was shortbread cookies, and so I made my mom’s classic recipe except I tweaked it just a little bit. Normally I am not a fan of shortbread cookies, but I found the splash of vanilla I added really brought me around to liking them this season. I thought they went really well with a cup of orange pekoe. I remember when I was little my mom would make shortbread cookies and my dad loved to eat them with a tall glass of milk. My sister and I always remembered to put the shortbread out for “Santa” on Christmas eve. 20161129_154641.jpg

20161129_154701.jpgThis recipe like most shortbread recipes is very simple and has very few ingredients. The most important thing I learned while baking shortbread is unlike most cookies is you don’t want them to go golden brown. My mom reminded me after a batch of shortbread cookies came out looking like gingerbread cookies that shortbread cookies shouldn’t have any colour to them. As you would guess when I made another batch I was much more vigilant with the cookies. I squatted in-front of the oven and watched through the little grimy window to make sure these cookies would turn out properly. And I’m proud to say they did.


  • 1 cup room temperature salted butter*
  • 1/2 cup icing sugar
  • 3/4 cup cornstarch
  • 1 1/4 cup flour
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees
  2. Cream together butter and icing sugar together until combined and light and fluffy. Add the vanilla and combine again.
  3. Combine flour and cornstarch in a small bowl and mix until evenly combined. Add to butter mixture and mix until incorporated. At this point my dough wasn’t quite fully together yet.
  4. Flour a clean surface and pour dough on top and press together into a ball. Slowly with your hands press the ball into a circle, being gentle and pressing the sides so they don’t crumble. At this point you can use a rolling pin gently if you wish to roll out the dough. I rolled my dough out to about 1/4 inch thick, but you can choose your preference.
  5. Cut out cookies with cookie cutters and place on ungreased baking sheet.
  6. Bake in the oven for about 10 minutes and immediately transfer to cooling rack to cool.
  7. I left my cookies unadorned as we don’t like glazed cherries in our house but feel free to top your cookies as you see fit.
  8. ENJOY!

*Note* I used salted butter because I found the cookies had more flavour.

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