Shortbread Cookies

So, this is what my husband wanted for Father’s Day! He had store bought shortbread cookies sometime back and was craving for them, looks like And what better place to hunt for a cookie recipe than Martha Stewart’s Baking Handbook. This is almost a Bible to me. I have baked a lot of cookies from her book and every time they turn out to be perfect, ‘melt in the mouth’ cookies.

I just made half the recipe which yielded 11 cookies. The original recipe yields 22 cookies.

1 ¼ cup all purpose flour
1 ½ sticks butter softened
4 oz Confectioner’s sugar
Pinch of salt
Granulated Sugar

Preheat the oven to 325F. Grease and line a 9x9 baking pan with a parchment paper. Sift the flour and salt. Beat the butter and confectioners’ sugar until fluffy. Add the dry ingredients to the butter mixture. Beat the mixture until it forms the consistency of cookie dough. Spread the mixture evenly and refrigerate it for about 15 mts.




Poke holes in the dough with a fork and bake it in the oven until it is golden brown. Immediately sprinkle granulated sugar and cut them into fingers. Let them cool in the pan.



These cookies taste best when eaten on the same day. You can store them in an airtight container for a week.


Note: I used a 9x9 baking pan but you can use whatever pan you have but make sure the dough when spread is atleast ½ inch thick.

This is my entry to CLICK Stacks photo event hosted by Jai and Bee of Jugalbandi.
Shri