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BAKING | Shortbread Cookies

Tuesday, December 24

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Simple ingredients, and this beautiful snowflake pan (<- linked here or in the recipe below), made my first attempt at baking shortbread cookies extra delightful.

I made the "classic" shortbread cookies using the recipe booklet that came with the stoneware pan. Since the recipe was so easy and turned out quite delicious, I'm now looking forward to trying some of the other fun flavors included in the booklet...ginger, lemon, chocolate, orange spice and a nut option! 

These shortbread cookies are what inspired me to try another shortbread cookie recipe for the pétit Écoliers I shared the other day.

I can't decide which recipe I love better but what I do love about this one is that it requires less ingredients, leaving you with nine cookies total. And yum..those nine cookies are delicious.
The recipe is so easy it'd be a cinch to whip up multiple batches too. 

I sure hope you'll try them. I think you'll love'em.
The pan is pretty fancy but I look at it as an heirloom for a classic cookie I know I'll be making for years to come.

Pssst...I'm on the hunt for a Valentine version of this pan now...but have only come across this heart shaped pan so far. If you see any out there, please let me know.

shortbread, cookies, christmas, snowflakes, easy, classic
Yield: 9 pan cookies or 1 dozen cut-out cookies

Classic Shortbread Cookies

Classic Shortbread Cookies

prep time: 10 Mcook time: 30 Mtotal time: 40 M
A delicious and easy shortbread cookie recipe resulting in all of the buttery, crumbly goodness the classic shortbread cookies are known for.


  • 1/2 cup butter, room temperature
  • 1/3 cup powdered sugar, unsifted
  • 1/4 tsp vanilla
  • 1 cup flour


How to cook Classic Shortbread Cookies

  1. Preheat oven to 325º
  2. Cream butter until light and fluffy.
  3. Cream in powdered sugar, followed by vanilla.
  4. Add flour, mix until combined.
  5. Turn dough onto un-floured surface and knead until smooth.
  1. Spray shortbread pan lightly with baking spray.
  2. Press dough into pan firmly, ensuring even placement in pan.
  3. Use palm of hand to press firmly around edges and center as a final step. (this ensures a prominent impression on cookies from shortbread pan.
  4. Prick entire surface with fork - without touching bottom of pan.
  5. Bake for 30-35 minutes, or until lightly browned. (turn pan halfway through baking to ensure even browning).
  6. Remove from oven and allow to cool in pan for 10 minutes on cooling rack.
  7. Loosen edges with a knife.
  8. Place cutting board on top of pan. Flip pan and cutting board to invert cookies onto board. Lift pan to release cookies. (If cookies do not come right out, tap edge of pan).
  9. Cut shortbread with sharp knife while it's still warm.
  10. Store in airtight container.
  1. Place dough on parchment lined cookie sheet.
  2. Roll dough to square or rectangular shape with 1/4 inch thickness
  3. Prick entire surface with fork - without touching cookie sheet underneath.
  4. Bake for 25 minutes, or until lightly browned and golden.
  5. Remove from oven and allow to cool for 5-8 minutes on cooling rack.
  6. Cut shortbread into desired shapes with sharp knife while it's still warm. 
  7. Store in airtight container.
  1. Place dough on parchment lined cookie sheet.
  2. Roll dough to  1/4 inch thickness
  3. Prick entire surface with fork - without touching cookie sheet underneath.
  4. Create shapes using  cookie cutters.
  5. Ensure 2 inch spacing between cookies.
  6. Bake for 25 minutes, or until lightly browned and golden.
  7. Remove from oven and cool completely on cooling rack.
  8. Store in airtight container.

Baking Tools:

Did you make this recipe?
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PS - Let's stay cozy + connected in-between posts...find me on Instagram for daily inspiration.
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Speaking of Instagram, if you aren't following me over there, today you missed the gingerbread house treat bags I made, a hot cocoa recipe, and some toffee I whipped up. Tomorrow, I'll be sharing a peek at my hot cocoa bar, and a couple of wonderful gift ideas Ella and I packaged up together today.

I am on sugar overload with all of the sweets I've been baking...and eating.
I spontanesouly whipped up a batch of toffee last night just because I saw a recipe
posted on Instagram. And yum. It's delicious. I need to share that recipe too! *wink*
All of these sweets have me really looking forward to setting some new goals after the holidays.

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