Laura Shirk's Shortbread

Laura Shirk's Shortbread

"Rolled shortbread."
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Ingredients

1 h servings 256 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
  3. Bake for 50 minutes. Sprinkle with sugar.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I don't bake mine near as long, but still a good recipe.

Most helpful critical review

Has anyone else made this?! 300 degrees for 5 minutes-No Way, try 15 or 20 minutes! I made this recipe with no exceptions to the directions and the dough was so dry it was nearly impossible to r...

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Has anyone else made this?! 300 degrees for 5 minutes-No Way, try 15 or 20 minutes! I made this recipe with no exceptions to the directions and the dough was so dry it was nearly impossible to r...

I don't bake mine near as long, but still a good recipe.

This recipe is too dry. It needs an additional 1/4 cup of butter. Also, it needs more sugar. It is okay if you are going to ice the cookies.

I did make one change, I cut the flour back to 2 cups. The low, slow baking time yields a less dense, crispier shortbread. I also just pressed the dough into an 8 x 8 baking dish, scored it in...

as written I am giving it a 4 -- this shortbread requires a lot of kneading to give it the right texture and scant measurments for flour.

Great Cookie Recipe and sooo easy. I added a little French Lavender to the sugar and pulsed a couple of Times for a change. Everyone one loved the variation.

This recipe was pretty good. The dough was definitely dry, but after rolling in it my hands and kneading it, I was able to roll it out with a rolling pin. Cooking time was no where near 50 m...

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