Grandma'S Shortbread
Sweet, buttery shortbread with a crisp edge and tender crumb, perfect for tea or holiday gifts. Lightly sweet, rich butter flavor, nostalgic comfort for any family gathering.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Sift together 1 cup flour and 1/4 cup sugar.
- Cut 1 stick (1/4 lb) cold butter into small pieces and add to dry ingredients.
- Using your hands, mix until dough forms a smooth ball.
- Roll dough to 1/2‑inch thickness on a lightly floured surface.
- Cut into shapes no larger than 1‑inch circles or stars.
- Place cookies on an ungreased sheet.
- Prick each cookie three times with a fork.
- Bake for 35–40 minutes, or until set and lightly golden.
- Cool on a wire rack before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the dry ingredients. If you don't have cake flour, you can use all-purpose flour but sift it multiple times to achieve a lighter texture. You can also experiment by adding vanilla extract or lemon zest for a unique twist. Ensure your butter is cold for the best texture.
Serving Suggestions
These shortbread cookies are delightful on their own but can be enhanced with a light dusting of powdered sugar or a drizzle of chocolate. They pair beautifully with tea or coffee for an afternoon treat. Serve alongside a slice of Arkansas Pecan Cake for a sweet dessert platter.
Storage & Reheating
Store leftover shortbread cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can refrigerate them. If you prefer to enjoy them warm, simply reheat in the oven at a low temperature for a few minutes until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Shortbread contains roughly 127 calories, with 2g protein, 17g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with a gluten-free blend if needed. However, keep in mind that the texture may vary slightly, so you might need to adjust the amount of butter or sugar to maintain the dough consistency.
How do I know when the shortbread is done baking?
The shortbread is done when it appears set and has a light golden color around the edges. You can also gently press the center; if it springs back, it's ready. Avoid overbaking to keep it tender and crumbly.
Can I freeze the dough for later use?
Absolutely! You can wrap the formed dough in plastic wrap and freeze it for up to three months. When ready to bake, simply thaw it in the refrigerator overnight before rolling out and cutting into shapes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).