Shortbread Cookies

Many years ago, my nephew was diagnosed with severe food allergies. He had it all: allergies to eggs, nuts, beans, etc. Obviously, it was very difficult for a young boy to not be able to eat all of the baked goods he saw everyone in the family able to eat. The answer was to make “Nicholas Cookies” which were really just a shortbread cookie my mom would bake using different cookie cutters for each holiday. When he liked Thomas the Tank, Nick would get train cookies. When it was Easter, Nick would get bunnies and eggs. For Christmas he had stockings and Santa cookies – you get the idea. He was thrilled and the whole family enjoyed them as well.

Two things to remember when making this recipe:

  1. Refrigerate the batter for at least a half hour or else the dough will be difficult to handle.
  2. The cookies will just be starting to change color on the bottom when they are ready to be taken out of the oven. If you leave them too long, they will be crunchy.

Shortbread Cookies
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 15 cookies
This recipe can be doubled to make 30 cookies.
  • ½ Cup salted butter (room temperature)
  • ¼ Cup Confectionary Sugar
  • 1 Cup Flour
  • Pinch of sale
  1. Cream the room temperature butter in a mixer.
  2. Add powdered sugar and mix on low.
  3. Scrape bowl down and add the flour and salt while mixing on low.
  4. Scrape down again and mix until combined.
  5. Transfer dough onto a lightly floured surface and shape into a rectangular. Wrap in plastic and chill until firm (approximately 30 minutes).
  6. Preheat oven to 325F then remove dough from refrigerator and using a cookie cutter, cut into desired shapes.
  7. Place pieces onto a baking sheet lined with a silicone mat or parchment paper.
  8. Bake at 325F for 15 minutes (or until lightly golden).


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