Isobel’s Shortbread Cookies Recipe

Add nuts, dried fruit or chocolate chunks to liven up shortbread cookies.

1/2 lb. butter, room temperature
1/2 cup super fine fruit sugar
2 cups all-purpose flour (unsifted)
1/2 cup toasted pecans, chopped, or dried cranberries, or semisweet chocolate, finely chopped


Step 1: Have butter at room temperature; cream butter and sugar.

Step 2: Add flour and continue to mix slowly until the mixture is crumbly in texture.

Step 3: On a floured board knead dough for 1 minute (dough should be pale blond in colour without streaks of flour).

Step 4: Add pecans, cranberries, or semisweet chocolate just before you finish kneading.

Step 5: Roll out onto floured board and cut with your favourite cookie cutters.

Step 6: Roll cookies on parchment-lined cookie sheet and cool for 10 minutes before baking.

Step 7: Bake at 300ºF for 20-25 minutes.

For a chocolately option, try our Chocolate Dipped Shortbread Cookies.

© Doorenbosch