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Kay's Shortbread

Kay's Shortbread

"This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges."
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45 m servings 206 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 144 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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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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Read all reviews 209
  1. 240 Ratings

Most helpful positive review

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 e...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 e...

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 cris...

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 m...

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 e...

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...

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 r...

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. ...

Absolutely the best shortbread hands down. Iv'e made it for birthday parties and the kids love it. Its not too sweet like most cookies and so much more can be added. I cut the dough in two an...

These were easy, rich, and tasty! I froze them, and served them a few weeks later, and they were still like new. Thanks Kay...

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