Shortbread by Emily Shaw

The best shortbread cookies. Buttery, flakey shortbread. The dough comes together quickly and bakes to perfection, just the way my mom made them.

Yield:
makes about 24 cookies
Category:
Bread and Baking
Cuisine:
Canadian
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
32 min

INGREDIENTS:

  • 1 cup (130 g) butter, at room temperature
  • ½ cup (60 g granulated sugar), berry sugar is preferred if you have access to it.
  • 2 cups (240 g) all purpose flour
  • 2 tablespoons rice flour

DIRECTIONS:

  1. Cream: Preheat oven to 350°F. Cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in the all-purpose and rice flour. Kneed the dough into a cohesive ball.
  2. Cut: Divide the dough into 3 small balls. Roll the first ball into 1/4 inch thickness. Cut into desired shapes, such as squares, leaves or trees. Repeat for the remaining two balls. Then gather up all the scraps and knead together. Roll out and finish cutting into shapes.
  3. Bake: Bake until light golden brown, 12 -15 minutes. Let cool completely.

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