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Shortbread Cookies IV

Shortbread Cookies IV


"These cookies use rice flour for a different twist on the traditional shortbread cookie."
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servings 262 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 109 mg
  • 4%

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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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

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. F...

Most helpful critical review

only ok

Most helpful
Most positive
Least positive

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. F...

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 g...

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 b...

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 th...

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 ...

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...

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...

What a yummy recipe, takes a little work to knead but totally pays off! best shortbread recipie I've tasted yet. thanks

Wonderful, light and crisp. I used these as a cutter cookie for a family get together. Although very tasty they were very fragil and a bit challenging to cut and place without effecting the co...

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