Comida Kraft
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Buttery Shortbread Cookies

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3 or 4 dozen small cookies

What You Need

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Make It

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  • Preheat oven to 350 degrees F. Sift flour, baking powder and salt into medium size bowl. In mixing bowl beat butter till light & fluffy. Add powdered sugar & beat again, scraping down sides of bowl several times as you mix. Beat in vanilla extract. If you have vanilla bean slit it open along entire length, scrape out vanilla bean paste from inside bean and add to mixture. Add flour mix in two additions. Stir until everything comes together into a thick dough.
  • Divide dough into two pieces. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and refrigerate about 30 min.
  • When dough is chilled, use a rolling pin to roll dough out 1/4-1/2 inch thick. Cut dough using cookie cutters or knife and place on a parchment lined baking sheet.
  • Bake 7 to 10 minutes or until bottoms of cookies are golden.


This is a shortbread inspired by the version published in The Castle Cookbook. The result is a perfectly light and buttery shortbread cookie with just the right amount of sweetness.

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