Kay's Shortbread

Kay's Shortbread

179 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
k. johnston
Recipe by  k. johnston

“This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 14 cookies

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the flour, baking powder, salt and confectioners' sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well with a fork. Sprinkle remaining sugar over dough.
  3. Bake for 30 to 35 minutes in the preheated oven, or until golden. Cut into wedges while warm. Cool on wire rack; separate cookies.

Share It

Reviews (179)

Rate This Recipe
MommyFromSeattle
111

MommyFromSeattle

Wow, truly an amazing, authentic shortbread recipe. It's very buttery, moist, dense and MELT-IN-YOUR-MOUTH delicious. I agree w/ the other reviewers by needing a bit more sugar, so I added 1 extra tablespoon white sugar and dusted it with powder sugar immediately out of the oven. (No need for sugar on top b4 baking) I also added 1 tablespoon milk since it was a bit dry and made the dough nice n' moist. I've also used almond extract instead of vanilla the second time and it was VERY good. I cut mine into 1" x 2" inch mini bars and have it with a hot cup of English Breakfast tea in the morning or when I have company and it's HEAVENLY. Keep it in an airtight container and it tastes just like the first day.

TLANDRY
97

TLANDRY

What a hit! Thanks Kay! Having said that - I have made the following modifications with great results: 4 tablespoons white sugar instead of 2 (not quite sweet enough for us the first time I made this recipe) Once pressed into baking dish/pan and before I put it in the oven, I sprinkle with about a tablespoon of white sugar so that it makes a wonderful sweet-crunchy top on the shortbread! We have Myer Lemons growing in the yard here in Florida so I have also now come up with a lemon shortbread version of this recipe: Add the juice of half a medium lemon and two teaspoons of grated lemon peel and toss in an extra tablespoon or so of flour to compensate for wetness of the lemon juice - we love this version, I have made this lemon version two times now!

Ilovemy4kids
90

Ilovemy4kids

I made 2 batches of this recipe, one hand mixed, and one using my KitchenAid mixer. The hand mixed one came out the way it is supposed to be, in a soft dough form, and it baked out nice and crispy. The other one came out nicely done too, but the dough was too runny, sort of batter-like. I think hand mixing is the way to go. Delicious.

More Reviews

Similar Recipes

Heavenly Shortbread
(117)

Heavenly Shortbread

Whipped Shortbread Cookies
(126)

Whipped Shortbread Cookies

Festive Shortbread
(45)

Festive Shortbread

Shortbread Cookies III
(46)

Shortbread Cookies III

Brown Sugar Shortbread Cookies
(36)

Brown Sugar Shortbread Cookies

Shortbread Cookies IV
(29)

Shortbread Cookies IV

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 13.3 g
  • 21%
  • Carbs
  • 19.8 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Heavenly Shortbread

>

next recipe:

Whipped Shortbread Cookies