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READY IN 45 mins

Kay's Shortbread

Read Reviews (168)

"This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges." — k. johnston

Ingredients Edit and Save

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Vanilla Extract vs Vanilla Bean

Original recipe makes 14 cookies Change Servings

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners' sugar

1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons white sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for 30 to 35 minutes in the preheated oven, or until golden. Cut into wedges while warm. Cool on wire rack; separate cookies.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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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.

—MommyFromSeattle

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Most Helpful Critical Review

Sep 27, 2008

hmm. I wasn't too "head over heels" for this one. Although it cut perfectly, and didn't crumble a bit, it was rather heavy--condensed. Surprisingly, this was the first recipe I'd followed to a T on here! Not sweet enough either, but I should of known that with the amount of salt it called for, hehe.

—betterthanthis

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192 Ratings

Feb 23, 2006

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!

—TLANDRY

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Jun 30, 2006

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.

—Ilovemy4kids

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Nov 13, 2005

These were very tasty but only after I made a couple of modifications (as suggested by other reviewers). When I followed the recipe exactly, the shortbread came out terribly dry and not sweet enough for my tastes. So I added 1/4 cup more confectioner's sugar, and 1/4 cup milk to soften the shortbread. With those modifications, it was delicious! Thank you for a simple, yummy recipe.

—PattiVerde

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Nov 15, 2004

For the love of GOD, don't melt the butter... make sure it's softened, NOT MELTED... mine didn't bake up right but I'm still giving it five stars because the taste is so wonderful, even if you ruin the batter! Will make again, and next time I'll follow the instructions!

—SunSticker

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Jan 26, 2004

I came on here to find a shortbread recipe because my mother told me to take shortbread dough, make two balls, wrap & freeze it, and then take 1/2 grate it, sprinkle on your baking dish, lightly spoon your favorite jelly on it, take the other 1/2 and grate that on top. Bake @ 350 for 20-25 minutes

—ROBY

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Dec 20, 2005

My first time making shortbread and this turned out great! Taking others' advice I added extra sugar and a bit of milk to soften (actually, I added cream). Also added a touch of almond extract. My husband is Scottish and he said these are nearly perfect. ;-)

—TraciA

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Nutrition

Calories
206 kcal
10%

Carbohydrates
19.8 g
6%

Cholesterol
35 mg
12%

Fat
13.3 g
21%

Fiber
0.5 g
2%

Protein
2 g
4%

Sodium
144 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kay's Shortbread

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 206
Calories from Fat: 120

% Daily Value *
Total Fat 13.3g 21 %
Saturated Fat 8.4g 42 %
Cholesterol 35mg 12 %
Sodium 144mg 6 %
Potassium 24mg < 1 %
Total Carbohydrates 19.8g 6 %
Dietary Fiber 0.5g 2 %
Protein 2g 4 %
Sugars 6.1g
Vitamin A 8 %
Vitamin C 0 %
Calcium 1 %
Iron 8 %
Thiamin 14 %
Niacin 11 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.