Sunday, June 13, 2010

Bonnie Shortbread

There are many, many recipes for shortbread, but this one -- a Scottish shortbread recipe -- is one of the simplest and, as is often the case with simple recipes, one of the best. Give it a try for melt-in-your-mouth buttery goodness.



  • 1 c. (1/2 pound) unsalted butter
  • 1/2 c. sugar
  • 6 T. cornstarch
  • 2 1/2 c. unbleached flour


Drop everything into the food processor, give it some short pulses until the ingredients start to blend, then let it whir until the dough begins to gather up a bit.

Press onto a non-stick cookie sheet: you can do 2 circles (8-9" each), or about an 8x10" rectangle. (You can also use a regular baking sheet with parchment paper). I ran the rolling pin lightly over the top to smooth it but that's not necessary. Prick all over with a fork.

Bake at 300 degrees for 40-45 minutes, or until top is firm when pressed and edges are very light golden. Remove from oven. If desired, sprinkle top lightly with a little more sugar. Carefully cut into wedges or squares by pressing down with a knife or spatula edge (do not draw knife across cookie, simply press down to cut), then let cookies cool on baking sheet.

Grab a bowl of fresh summer fruit and a piece of shortbread, and sink into buttery heaven!


Warning: these are very rich -- a little goes a long way!

Although the recipe doesn't call for flavoring, this might be really good with a little lemon zest and some lemon extract... or almond...

Whatever you might try, always cook, eat, dance, love!


Julie said...


I just checked out your blog, and WOW - what wonderful recipes you've posted! Can't wait to try them!



Carol Ann said...

Thanks, Julie! Not always the healthiest stuff, but life is to enjoy, right!?! Hope you have fun with the recipes.