Classic Shortbread Cookie

No winter holiday is complete without shortbread. Use this recipe as a blank canvas; straight-up butter shortbread is delicious, but can also be flavoured with citrus zest, warm spices or even tea.

  • By Julie Van Rosendaal
  • October 29, 2015
Image Author: Kevin Clark
  • Yield: Makes about 2 dozen cookies.


1 cup butter, at room temperature

½ cup sugar or ¾ cup icing sugar

2 cups all-purpose flour

2 tbsp cornstarch

¼ tsp salt


Preheat oven to 325˚F. In a medium bowl, beat butter and sugar until creamy and light. Add flour, cornstarch and salt and stir until dough comes together.

Roll dough into walnut-sized balls and place on a parchment-lined baking sheet. Alternatively, shape dough into a disc, wrap in plastic and refrigerate for at least an hour. Then, on a floured surface, roll dough out to ¼-inch thick, cut into shapes and press down on each with a cookie stamp or the bottom of a glass. Bake for 10 minutes, or until pale golden around the edges.

Cool on the pan or transfer to a wire rack.

MORE: Variations on the classic shortbread  

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