I went through a shortbread phase when I was 12. Not baking it, but eating it. I was obsessed. I think I got sick of it after a while- and I haven’t thought about shortbread until I was planning the menu. I always feel nostalgic around Christmas, and I thought I’d return to my shortbread phase- baking it myself this time. It was a good decision. It turned out crumbly, buttery, and crispy. I’m eating some right now! While I wouldn’t advise eating it for breakfast, lunch, and dinner like I used to (how, how, HOW was I still so skinny?! I was eating butter in cookie form for every meal!), you should definitely make these- they’re great with coffee, tea, milk, or even dunked in hot chocolate.




5 tablespoons softened butter

¼ cup sugar

½ cup flour

Scant ¼ cup cornstarch

½ teaspoon vanilla

Start by mixing the sugar,

vanilla, and butter together until they’re nice and creamy.

This will be very hard if the butter isn’t softened. Make sure your butter is adequately softened before making cookies! This has been a PSA.

Now sift in the flour and cornstarch. It’s important to sift them, because for shortbread, everything has to be light, and airy, and fluffy, and soft, and- you get the point. Sift your dry ingredients. This has been another PSA.

Now knead it until it comes together as a smooth ball of dough. If it’s really dry and crumbly, 

sprinkle in a little bit of water.

Now wrap it up in plastic wrap or wax paper, and chill it in the fridge for anywhere from 20 minutes to 24 hours.


When you’re ready to roll it out and bake it, preheat the oven to 325 F, and using a rolling pin or your hands, knead it out into a smooth rectangle.

Using cookie cutters or a ¼ cup measure, cut out cookies. Keep rolling and cutting until all the dough is gone.

Bake them for about 20 minutes- but keep an eye on them, and if the edges start to brown, take them out right away. Let them cool, and then serve them with a beverage of your choice, or just eat them plain!


(Shown with olive oil gingerbread

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