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Best Shortbread Cookie Recipe from Scratch

This homemade shortbread cookie recipe produces some tasty little morsels.

"Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate, jam); flavor it (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?).

Then again, if you're a "make mine vanilla, please" kind of guy or gal, leave it alone; it can stand on its own in perfect simplicity,"  adapted from King Arthur Flour.

I've included many of my best homemade cookie recipes - now they are yours.  Enjoy.

Shortbread Cookie Recipe

Shortbread Cookie Recipe

Makes approximately 2 dozen cookies.


These are whipped short bread cookies - The Melt in your Mouth Kind.

1 cup homemade unsalted butter
1/2 cup homemade powdered sugar
1/4 cup cornstarch
1-1/2 cups flour

Whip the butter for 15 minutes (yes, 15 minutes).

PREHEAT oven to 350 degrees.

Sift the dry ingredients together and add to the mixture and whip for another 5 minutes, or until "white" in color.

For a fancier looking cookie, place dough in a pastry bag and drop onto cookie sheet using the large star icing tip.

Bake for 9 to 11 minutes. Watch them carefully, because the edges can burn easily. Leave on the cookie sheet to cool completely.

The following recipe for shortbread cookies is a gem.  You may use your favorite jam and I've included a easy glaze to drizzle over them.

Almond Shortcake Cookie Recipe


1 cup homemade unsalted butter, at room temperature
2/3 cup white sugar
1/2 tsp almond extract
2 cups flour
1/2 cup homemade jam

1/2 cup homemade powdered sugar
3/4 tsp almond extract
1 tsp milk

PREHEAT oven to 350 degrees and line the cookie sheets with parchment paper.

Beat the butter and sugar together for 10 minutes. Add 1/2 teaspoon of almond extract and mix in the flour until dough comes together. Roll dough into small balls and place on the cookie sheet. Use your pinkie to make indentation in the center of the cookie and place a small amount of jam in them. Put in the refrigerator for at least 15 minutes before baking to set.

Bake for 12 to 16 minutes or until lightly browned.

To make the glaze:

In a medium bowl, mix together the powdered sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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