“Bridget came back from a conference in Scotland this year and brought us back the most wonderful chocolate chip shortbread cookies. They were so wonderfully buttery that they were gone in 2 days (and that was only because I tried to exert a little self-control.) Naturally, I was going to need more shortbread.” – April Ferre


Course: Cookies
Cuisine: Scottish


  • 227 grams (~ 1 Cup) Salted Butter, Softened
  • 100 grams (~ 1/2 Cup) Sugar
  • 340 grams (~ 2 3/4 Cup) Flour


  • Preheat oven to 375 degrees.
  • In a medium mixing bowl, combine butter and sugar. Mix well, but do not cream.
  • Add the flour and combine with butter and sugar until it just comes together into a smooth dough. Dough will be quite stiff. You can initially cut the butter into the flour with a pastry blender, but then use your hands finish bringing the dough together.
  • Shape the dough as desired, prick all over with a fork and score with a dough scraper or knife as necessary.
  • Bake for 10 to 20 minutes, depending on the thickness of the dough, or until the edges are just lightly browned.
  • Remove from the oven and sprinkle with a little extra sugar, if desired.
  • Carefully cut the shortbread along the score lines.
  • Cool on the tray or in the pan before removing to a wire rack.
  • Store in an airtight container once completely cooled.

Shaping Options Include:

  • Placing in an 8×8-inch baking dish and scoring into fingers.
  • Forming a round, pressing the tines of a fork around the edge and then scoring into wedges (referred to as "petticoat tails.")
  • Using cookie cutters.
  • Using a shortbread pan or mold. Brush the mold with a little oil and coat lightly with sugar so that the dough comes back out cleanly. Roll the dough over the mold and turn out onto a baking tray. Don't prick with a fork if your mold has a pretty design.


1. For best results, weigh your ingredients.
2. Use high quality butter.  Do not substitute other ingredients (i.e. margarine, vegan alternatives) for real butter.  If you use unsalted butter, add a pinch of salt to your dough.
3. Gluten-Free flour blends may be used.
4. In order to not overwork this dough, it is better mixed by hand rather than using an electric mixer.

2024 Recipe – April Ferre – From Christina’s Cucina