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Shortbread Cookies IV

Read Reviews (28)

"These cookies use rice flour for a different twist on the traditional shortbread cookie." — MARBALET

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Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 48 cookies Change Servings

1 cup white sugar
2 cups butter, softened
3 1/2 cups all-purpose flour

1 cup white rice flour
2 tablespoons white sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.

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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.

—Anne

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Most Helpful Critical Review

Mar 21, 2011

only ok

—Bossmom

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32 Ratings

Dec 24, 2005

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!

—DEANNEKO

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Dec 10, 2003

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....

—BEATRICE GANTY

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Apr 07, 2009

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!!

—lorlak

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Oct 26, 2009

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.

—MACHEF

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Dec 14, 2009

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.

—gurohime

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Aug 23, 2010

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...

—atina

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Nutrition

Calories
262 kcal
13%

Carbohydrates
28.6 g
9%

Cholesterol
41 mg
14%

Fat
15.6 g
24%

Fiber
0.7 g
3%

Protein
2.4 g
5%

Sodium
109 mg
4%

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

Nutritional Information

Shortbread Cookies IV

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 262
Calories from Fat: 141

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 9.8g 49 %
Cholesterol 41mg 14 %
Sodium 109mg 4 %
Potassium 29mg < 1 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 0.7g 3 %
Protein 2.4g 5 %
Sugars 9.4g
Vitamin A 9 %
Vitamin C 0 %
Calcium 1 %
Iron 9 %
Thiamin 15 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 2 %
Folate 19 %

* 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.