Shortbread Supreme

103 Reviews 11 Pics
  • Prep

    25 m
  • Cook

    12 m
  • Ready In

    37 m
Carl T. Erickson
Recipe by  Carl T. Erickson

“Only to be made at Christmas time, and in huge quantities.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
  3. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
  4. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.

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Reviews (103)

Rate This Recipe


Simple, quick, and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried, and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter, so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well, try chilling it for about 30 minutes in the fridge first, especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough, to get that perfect, smooth texture!



I found this to be exactly what I was looking for. I didn't feel like rolling and cutting them all out so I baked them like a bar and I added some crushed pecans! So Good!



I just finished trying this recipe and have got to say that it is my new 'go to' cookie recipe. I used confectioners sugar instead of white, (I added 1/4 cup more for a little extra sweetness) added a tablespoon of vanilla, and replaced a tablespoon of flour for corn starch. I did not need to refrigerate the dough, in fact I used a little less of the flour mixture and rolled up 1 inch balls and placed them on the cookie sheet. Then I flattened them with a fork, pushed a little hole in the middle and filled them with jam. mmmmmmm yummmy!

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Amount Per Serving (12 total)

  • Calories
  • 244 cal
  • 12%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 24.2 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 109 mg
  • 4%

Based on a 2,000 calorie diet



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Shortbread Cookies II


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Melt - In - Your - Mouth Shortbread