Shortbread Cookies I

Shortbread Cookies I

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"These are always a hit at our church bazaar."
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servings 181 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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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.


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, cream the butter, and sugar. Mix well.
  3. In a separate bowl, beat eggs and add to the butter mixture. Stir in the caraway seeds and flour. Mix well.
  4. Roll out the dough on a floured surface to 1/4 inch thickness. Cut into 1 inch squares (or other shapes) and place at least 1 inch apart on cookie sheets.
  5. Bake for 12 to 15 closely...until lightly colored. Cool on wire racks.


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It was too soft for what the amount of ingredients called for and even though I left it in the fridge overnight, it was almost just right but when using cookie cutters, the dough stuck to everyt...

My cookies came out great. I haven't made cookies in over a decade and this is a simple basic cookie recipe. I added a pinch of salt and a couple of drops of almond extract to my eggs and my r...

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