Winter Shortbread
One of my favorite treats! Perfect to pair with a cup of coffee on a cold winter day.
A simple recipe, with just a few basic ingredients, quick and easy to make!
I’m not usually the type of person to buy a specific pan just for one recipe - but this shortbread is the exception!
I love using special shortbread pans for my winter shortbread recipe! A pretty design and shape makes this basic recipe feel fancy!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other cookie recipes that are great for dessert this week or for your freezer for later!
Notes
Shortbread is a simple recipe: one cup butter, one cup sugar, and two cups flour, flavored with your favorite extracts or add ins.
A few of my favorites:
Vanilla Almond
Cinnamon Sugar
Chai Spice
Lavender Vanilla
How to Freeze Shortbread
This makes an excellent freezer item! For best results, follow the recipe as is.
Allow cut shortbread to cool completely before transferring to a freezer storage container. Layer cookies between wax or parchment paper.
For best results, freeze for up three months.
When ready to eat, thaw cookies overnight on counter. Enjoy!
I like to batch bake several pans of shortbread in December and keep them in the freezer all winter long.
I thaw out just a few pieces each week stash them in my pantry, and pair them with a cup of coffee or tea.
SHOPPING LINKS:
Winter Shortbread Recipe
Ingredients
1 cup softened butter
1 cup confectioner’s sugar
2 cups all purpose flour
3 tsp extract of choice
(my favorite is 2.5 tsp vanilla and .5 tsp almond extract)
optional: melted chocolate, caramel, powdered sugar, or other decorative options to use as a garnish.
Directions
Preheat oven to 300 degrees.
Cream together butter and sugar.
Mix in extract flavoring.
Mix in flour. (This will make a very dry dough, but it should come together easily when pressed with a spoon or fingers. If needed add 1 teaspoon or water at a time until you reach the desired consistency.)
Liberally grease a 9x9 pan. Be sure to get every corner and crease, especially if you are using a decorative pan.
Press dough into pan with spatula or hands.
Evenly poke holes in dough every half inch, to allow steam to escape and to prevent bubbles..
Bake for 35-40 minutes until edges and top begin to turn golden brown.
Remove from oven and carefully turn out of pan immediately.
Using a serrated knife, immediately cut shortbread into serving pieces (this will give you nice clean edges).
Serve as is or garnish and decorate with chocolate or other optional item.
Store in a well sealed container for 1-2 weeks or freeze for up to 3 months.
