Shortbread cookies are by far one of my favourites of the bunch. While the Holidays are usually when we see shortbread at our local grocery stores, I don’t see why we can’t enjoy it all year round!

After trying different versions of this recipe, I was finally happy with this one. These babies will melt in your mouth and are incredibly easy to prepare! During the Holidays, I made roughly 4 batches and had them as a yummy snack with a cocktail or tea when friends came by. I also gifted this shortbread to friends and my boyfriends parents.

I find giving cookies or treats to be such a charming gift to people close to you. Don’t you agree? In this case, packaging and presentation is everything. I couldn’t find the perfect container to package the cookies, so I decided to use an old mason jar and add some flair to it. The instructions are quite simple: Use painting tape to create two lines, brush on Mod Podge glue and then coat with silver glitter. Make sure to use a seal spray over the bottle so you don’t get glitter everywhere. And, voila!

Scroll down to the bottom to find out how to make The Best Ever Shortbread!

Shortbread Sugar Cookies

Makes one 9×13 pan

Ingredients:

1 1/8 cup sugar

1 lbs of butter

1 tbsp of vanilla extract

2 3/4 cups flour

½ cup cornstarch

Pinch of salt

Step by Step: 

Preheat oven 250°.

Line a 9×13 baking pan with parchment.

Cream together 1-cup sugar and all butter. Once creamed together nicely, slowly add the  vanilla extract, flour, then the cornstarch and salt.

Once all ingredients are blended together smoothly, pat it into baking pan. (It helps to use flour and pat down with your hands)

Bake for 1 ½ hours at 250°.

Remove shortbread from the oven, but do not turn the oven off.

Cut into small bite size pieces, cutting down the middle then cutting across into section. Sprinkle cookies lightly with remaining sugar, until they are evenly coated. If you are feeling really fancy, feel free to use sanding sugar.

Turn the oven off. Place pan back in oven for 1 hour.

Remove from oven and allow shortbread to cool, in pan, for 10-20 minutes. The cookies will be very fragile when they first come out of the oven and will easily fall apart if handled. Once cooled, they can be enjoyed and stored in an airtight container or are easily frozen and saved for a later date.

Now, it’s time to sit down with a cup of tea and enjoy a few pieces of shortbread!

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