Recipe by MARBALET
"These cookies use rice flour for a different twist on the traditional shortbread cookie."
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3 1/2 cups
white rice flour
Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar (cos I doubled it)instead of all white sugar to reduce the sweetness & get a more buttery flavor. Fructose instead of regular table sugar has a finer texture & blends in easily, but my grocery was out of it. Also, I always make these a few days ahead of serving, it seems to really let the butter come out on the palate. A tender, delicious cookie, I always make it for our local Hospice Tea fundraiser.
After making the dough, I cut the dough into 4 pieces and added different things to each. (mini chocolate chips, macadamia nut, cocoa, plain) I also melted chocolate and dipped some them after baking. This dough is easier to handle than most cookie cutter recipes so I rolled them out and cut them into different shapes with cookie cutters. Everyone loved them!
I'm from Switzerland. My family enjoy this recipe - very easy to do - we eat them with black chocolate and milk at tea time. I add natural vanilla aroma in the butter so there is small black grains in the shortbreads - it's delicious with a very sweet taste....
This is a delicious melt in your mouth shortbread cookie. I mixed them up in my Kitchenaid mixer. I uploaded a photo. We are getting ready to dip the ends in Dove milk chocolate! I did lower the oven setting to 325 degrees and baked for 25-30 minutes because of cutting them out as opposed to baking like a bar cookie as recommended in the recipe. You won't be disappointed.... YUM!!
Use superfine sugar and you won't get any grittiness, it is not from the rice flour like some other reviewers assume, that is why you use rice flour to make them more light and smooth. You can make superfine sugar by putting it in a proccesor.
great, buttery flavor! My 11-year old made these all by herself. Instead of making bar cookies, she rolled the dough into a log and sliced it into individual cookies. They baked up in less than 10 minutes. The recipe was quick, easy and resulted in a rich, great tasting cookie.
Made it!!! This is surely an easy to follow recipe. I did all as the recipe but make it as classic as possible by adding pure vanilla extract...and 1tbsp of salt... The dough is easy to be play with too...After I cut it in shapes, pricks it with fork and pour in sugar, I place it in the refrigerator for about 15 minutes. The trick says it will firm up the dough so the cookies will maintain their shape when baked and glad to know that the trick works... It's indeed a wonderful recipe...give a new twist to a shortbread... but if you are trying to find a -buttery ala walkers shortbread... I don't think this is the recipe you are looking for...
* Percent Daily Values are based on a 2,000 calorie diet.
Shortbread Cookies IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 141
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