Best 12 Shortbread Cookie Recipes

COOKIE PRESS SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

SHORTBREAD SUGAR COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
• Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

PECAN SHORTBREAD COOKIE PIE CRUST

Steps:

• Preheat oven to 350.
• Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
• Add melted butter and mix until combined.
• Press into bottom and sides of a nine-inch pie dish.
• Bake for 10 minutes; it will feel soft, but will firm up as it cools.
• Cool completely before filling with your favorite filling.

DANESCOOK COOKIE MOLD CLASSIC SHORTBREAD

Steps:

• Preheat oven to 325°F In a medium mixing bowl, cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
• Spray cookie mold lightly with vegetable pan spray.
• Flour mold, shake out excess. Firmly press dough into mold, making sure dough is even.
• Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
• Cool in mold 15 minutes.
• Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. Makes 4 cookies.
• Note:For Cookies Press dough in mold and bake flowing recipe directions. For best results, bake in mold. For easier handling, place mold on a cookie sheet before baking. If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. To unmold after cooling, run knife blade on the edge of mold and release.
• For Candy: Freeze mold at least 20 minutes before molding candy. Melt Chocolate or confectionery coating as directed on package. Fill mold cavity to top; freeze approximately 10 minutes to set and release.
• For Rolled fondant: It's easy to create a fondant "plaque" to add dimension to any type of cake. Press fondant paste lightly into cavity, then release.
• Cool mold completely before washing. To clean hand wash in warm soapy water; rinse thoroughly.

AMARETTO SHORTBREAD COOKIE

Steps:

• Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
• Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

PECAN SHORTBREAD COOKIE CRUST

Steps:

• 1. Heat oven to 350^. Combine ingredients in a medium bowl. Press evenly into pie pan or other baking dish; lining the bottom and sides of dish. Bake for about 20 minutes; just until crust starts to brown. Cool.
• 2. Note: It is not necessary to bake this crust if you don't want to. Works great either way baked or not!

PISTACHIO CHERRY SHORTBREAD COOKIE TOWER (KRANSEKAKE)

Steps:

• Beat together the butter and confectioners' sugar in the bowl of a stand mixer until combined. Add the vanilla and mix until just combined.
• In a separate large bowl, whisk together the flour, ground pistachios and salt. Gradually add the flour mixture to the butter and sugar, beating just to combine. Add the dried cherries and mix just until combined; the mixture will look crumbly. Turn the dough out onto a clean work surface and knead few times with your hands until the dough comes together. Divide into 3 pieces and form each piece into a disk; wrap with plastic wrap and chill for at least 1 hour.
• When ready to bake, preheat the oven to 325 degrees F. Line 4 baking sheets with parchment paper.
• Roll the dough, one disc at a time, to 1/3-to-1/2-inch thick. Cut 2 rounds with a 6-inch cutter. Cut the center from each with a 4-inch cutter to create rings. Then cut 2 rounds with a 5 1/2-inch cutter and use a 3 1/2-inch cutter to create rings. Cut 2 rounds with a 5-inch cutter and use a 3-inch cutter to create rings. Cut 2 rounds with a 4 1/2-inch cutter and use a 2 1/2-inch cutter to make rings. Cut 2 rounds with a 4-inch cutter and use a 2-inch cutter to make rings. Cut 2 rounds with a 3 1/2-inch cutter and use a 1 1/2-inch cutter to make rings. Cut 2 rounds with a 3-inch cutter and use a 1-inch cutter to make rings. Cut 2 rounds with a 2 1/2-inch cutter and 2 rounds with a 2-inch cutter, leaving them whole. You may gather and reroll the scraps up to 2 times if needed but you will need to chill the dough before rerolling.
• Arrange the cookies on the prepared baking sheets, leaving at least 1 inch of space in between. Bake until the edges of the cookies are lightly golden brown, about 22 minutes. Remove from the oven and cool the cookies completely on a wire rack before assembling.
• When ready to assemble, stack the two 6-inch ring cookies atop each other, using the white Royal Icing to adhere to one another creating a sandwich. Repeat with the other like-size cookies so they are all in 2-cookie stacks.
• To assemble the tower, pipe white icing on the bottom of the stack of 6-inch cookies and set it on a decorative platter (the icing will help it adhere). Decorate the cookies with swags of red icing and add the next-largest sandwich. Continue decorating with swags of alternating colors of icing and stacks of cookies in descending sizes. Finish with the solid rounds on top.
• Add the confectioners' sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment; turn on low to combine. Add the water 1 tablespoon at a time, beating with the mixer on medium speed until the icing is thick and glossy but soft enough to pipe. Divide among 3 bowls, tinting one red, one green and leaving one white. Transfer the icing to plastic piping bags; snip off the corners.

COOKIE STAMP SHORTBREAD

Steps:

• Cream butter and sugar thoroughly.
• Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
• Roll into one-inch balls, and place on ungreased cookie sheet.
• Stamp with warm cookie stamp.
• Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).

SHORTBREAD ALMOND COOKIE CRUST

Steps:

• Place crumbs and almonds into bowl and mix with melted butter.
• Stir until mixed well.
• Press into bottom and side of an 8 inch springform pan.
• Refrigerate 15 minutes before filling.

TOASTED COCONUT SHORTBREAD COOKIE

Steps:

• 1. In a skillet, add coconut and cook over medium heat. Tossing or stirring often until coconut is lightly browned. (It will burn fast so be careful) Set aside to cool.
• 2. In a mixing bowl cream together butter and sugar until smooth and almost fluffy, 1 minute. Blend in salt and vanilla. Slowly add flour on low speed, until just incorporated and dough begins to form. Add coconut. Form dough into 2 logs. Wrap in plastic wrap and refrigerate for at least 1 hr. Preheat oven to 350. Line cookie sheets with parchment. Slice log into ¼" thick cookies. Place cookies on pans at least 1" apart and bake until golden and starting to crisp, 13-15 minutes. Allow to cool on cookie sheet 5 minutes then remove to racks to cool completely. Will crisp more as they cool.
• 3. If desired, cookies may be dipped or drizzled with chocolate or white chocolate and sprinkled with toasted coconut , chopped nuts or a desired sprinkle. This cookie can be rolled out and cut into shapes as well. Just make 2 disks instead of logs before refrigerating.

LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST

Steps:

• Make crust:
• Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.
• Make cheesecake:
• Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.
• Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

SHORTBREAD CHERRY COOKIE BARS

Steps:

• 1. Pre-heat oven to 350 degrees. Combine ingredients for shortbread layer in a small bowl and cut together with a fork or pastry blender until mixture resembles coarse crumbs. Press mixture into the bottom of a 9 inch square baking pan. Bake this layer for 15-20 minutes or until lightly browned. Remove from oven and cool.
• 2. Meanwhile combine eggs, sugar, and vanilla. Stir together flour, baking powder, and salt and then add this to egg mixture. Stir in nuts, coconut, and cherries. Spread this mixture over cooled crust. Bake for 20-25 minutes more or until firm. Cool completely before cutting.