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Shortbread Cookies


1 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup toasted slivered almonds, ground
3/4 teaspoon instant coffee (optional)


Preheat oven to 325°F.

In a large bowl, cream butter and sugar until fluffy. Mix in vanilla and coffee. Add flour and salt to butter mixture. Beat until just combined. Chill dough until firm. On lightly floured surface, roll out dough 1/4" thick and cut into bars. Prick cookies with a fork, if desired.

Bake 20-25 minutes or until light golden brown. Remove from oven and cool on baking sheets for 2 minutes. Remove from cookie sheet and place on wire rack until cool.

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