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Traditional Shortbread Cookies

shortbread cookies in a tin


3/4 cup butter, at room temperature
1/2 cup sugar
pinch salt
1 1/2 cups all-purpose flour


In a large bowl, beat the butter, sugar and salt with an electric mixer for 2 minutes, until pale and light. Add the flour and stir just until you have a soft dough. Shape the dough into a log and chill, or roll and cut, or pat into two 8-inch cake pans.

When you’re ready to bake, preheat the oven to 350˚F. Slice or shape or roll and cut the dough, place on a parchment-lined sheet and bake for 12–15 minutes, or until pale golden around the edges. Transfer to a wire rack to cool. Makes about 2 dozen shortbread cookies.

Originally published in ParentsCanada magazine, Winter 2017.

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