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You are here: Home / Recipes / Desserts / Ina’s Shortbread

Desserts

Ina’s Shortbread

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shortbreadtop

There are two things in the kitchen I have a morbid fear of – box graters and rolling out cookie dough.  This recipe for shortbread doesn’t involve a box grater but it does involve rolling the dough out.

Ina isn’t afraid of those things, so she rolled her dough out and cut it into sweet little hearts.

I was afraid of that, so I just rolled mine into little balls and coated them with sugar.  They were still wonderful, even if they weren’t as pretty as Ina’s.

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Ina’s Shortbread

Print Recipe

★★★

3 from 2 reviews

  • Author: Rocky Mountain Woman

Ingredients

Scale
  • 3/4 C unsalted butter at room temperature
  • 1 C sugar, plus extra for rolling the dough
  • 1 t pure vanilla extract
  • 3 1/2 C all purpose flour
  • 1/4 t salt

Instructions

  1. Mix together the butter and 1 C sugar until they are just barely mixed
  2. Add vanilla and mix another minute
  3. In a medium bowl sift the flour and salt together
  4. Add slowly to the butter mixture on low speed until the dough just starts coming together
  5. Dump onto a flour covered surface and shape into a flat disk
  6. Wrap in plastic and chill for 30 minutes
  7. Roll the dough out and cut into shapes or use my method and form it into small balls then roll in raw sugar and flatten slightly with a fork
  8. Bake at 350 degrees in a preheated oven on an ungreased cookie sheet for 15 to 20 minutes or until cooked through

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shortbread1

I give you, my friends, rich shortbread cookies for the kitchen cowards of the world!

Ta Da!

shortbread9

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17 Comments

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Comments

  1. Judie McEwen says

    March 7, 2014 at 7:16 am

    I am a shortbread fanatic! I could eat the entire batch! When Mum made shortbread, she pressed the dough into a square cake pan and baked it until it was golden, then she cut it into squares. Whenever I eat some, I think of her. Great post!!!!

    Reply
  2. Alyce Morgan says

    March 7, 2014 at 8:29 am

    As a 3rd-generation Scot, my very favorite cookie is shortbread and I use this recipe almost exclusively. It rolls out and cuts out beautifully and doesn’t take too long IF you don’t use twenty different cutters. I typically do one or two shapes I love. It’s a very forgiving recipe! The other thing that’s cool is that these cookies keep forever because there aren’t eggs in them. A perfect Colorado cookie:) Stay warm. I”m guessing your’e getting snow today. We’re waiting for it here. Happy Ina Friday.

    Reply
  3. Freda Mans says

    March 7, 2014 at 12:21 pm

    I saved this recipe to try, thanks!

    Reply
  4. Mireya @myhealthyeatinghabits says

    March 7, 2014 at 2:30 pm

    Hi RMW,
    Rolling them into a ball has an advantage too. It will be a little more tender on the inside than it will on the outside. That’s also nice.

    Reply
  5. Cheese with Noodles says

    March 7, 2014 at 2:54 pm

    This sounds like such a wonderful, simple shortbread recipe! When I was a kid, shortbread just seemed so plain and boring to me, but now I love it. Also, I’m like you- absolutely will not roll out dough of any kind if I can get around it.

    Reply
  6. Mary O'Brien says

    March 7, 2014 at 3:37 pm

    Shortbread is one of my favorites. Might be the butter? Hmmm. I scrolled down and saw your poblano omelet and it looks delicious too. I love poblano peppers.

    See you next month!

    Mary

    Reply
  7. Barbara says

    March 8, 2014 at 6:05 am

    Doesn’t make any difference how you cut them…they’d still taste divine. Her shortbread cookies are marvelous..love her recipes.

    Reply
  8. sue/the view from great island says

    March 8, 2014 at 7:05 am

    I love the buttery texture of shortbread, I’ve got my tea all ready! And I’m with you on the box graters…they are nasty things 🙂

    Reply
  9. Ansh says

    March 8, 2014 at 3:38 pm

    I can eat shortbread cookies any time. And these were one of the first cookies I baked at high altitude! Delicious!

    Reply
  10. Melody says

    March 8, 2014 at 3:48 pm

    Ummm I love shortbread and maybe about time to bake my own 🙂

    I hope you are having a fabulous weekend!

    Reply
  11. Lea Ann (Cooking On The Ranch) says

    March 9, 2014 at 6:29 am

    I love shortbread cookies and I’m sure Ina’s recipe is the best. Now get out that box grater and grate something! 🙂

    Reply
  12. Minnie@thelady8home says

    March 11, 2014 at 7:48 am

    My favorite cookies are shortbreads, and these look so inviting. Especially as I have a cup of aromatic tea in hand…..bring on those calories!! Yummm!!

    Reply
  13. Lorraine Not Quite Nigella says

    March 12, 2014 at 3:52 am

    I’ve got a fear of box graters too! Mainly because I always remove a bit of my knuckle on them. These look really lovely RMW! Thankfully I don’t have a fear or rolling dough 🙂

    Reply
  14. Heather says

    March 12, 2014 at 2:55 pm

    These look so yummy!

    Reply
  15. Margaret Gross says

    December 12, 2022 at 2:21 pm

    This is a good recipe. The one of the Food Network has a misprint- 3/4 lbs of butter, not 3/4 C of butter.

    ★★★★★

    Reply
    • Rocky Mountain Woman says

      December 27, 2022 at 12:57 pm

      Hi Margaret,

      It’s one of my very favorite recipes!

      RMW

      Reply
    • Laura says

      July 25, 2023 at 2:53 pm

      I wish I had read this sooner! I doubled the recipe and used 1 1/2 c of butter and mixed and mixed and mixed and it wouldn’t come together at all. Definitely needs 1 1/2 POUNDS of butter. Shoot – what a waste of ingredients!

      ★

      Reply

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