Shortbread Cookies Recipe

Prep time: 30 min
Cook time: 10 min
Yield: 20
Main Ingredients: butter flour


  • All purpose flour : 1 1/2 cups (260 gms maida)
  • Cornflour : 1/2 cup
  • Salt : 1/4 tsp
  • Butter : 1 cup/226 gms/2 sticks (unsalted butter and at room temperature)
  • Powdered sugar : 1/2 cup (60 gms)
  • Vanilla extract : 1 tsp
  • For Chocolate Dipped Short breads
  • Semi sweet chocolate : 6 ounces/180 gms/3/4 cup (finely chopped)


  1. Preheat oven at 350 degrees F (177 degrees C) with the rack in the middle of the oven. Grease and line a baking sheet with parchment paper.
  2. In a bowl mix the flour and cornflour with salt and keep aside.
  3. Cream the butter until smooth and creamy. Add the sugar and beat until smooth, approx 2 mts. Add vanilla extract and mix. Add the flour to the butter mixture and mix to form a soft dough.
  4. Wrap the dough in plastic wrap and chill the dough for an hour or until firm on touch.
  5. On a lightly floured surface roll out the dough into 1/4 inch thick circle. Using a lightly floured cookie cutter of your choice shape the dough. Place the shaped out dough on the prepared baking sheet and place in the refrigerator for 10-15 mts so that it will firm up the dough and the cookies will maintain their shape when baked.
  6. Bake for 8-10 minutes or until cookies are very lightly browned. Cool on a wire rack.

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