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Christmas Shortbread


  • 1 cup Butter (not margarine)
  • cup Sugar
  • 1 tsp. Vanilla extract
  • 2 cups all purpose Flour
  • tsp. Salt


  • Preheat oven to 350.
  • Cream butter, sugar, and vanilla.
  • Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough.
  • Dust work surface with flour, pat dough into rectangle about inch thick
  • Cut into 1" bars.
  • Use spatula to transfer bars to ungreased cookie sheet, 1" apart
  • . Prick each bar with fork several times.
  • Bake for 20-25 minutes, until lightly colored.
  • Be careful not to overbake. The bars should not brown.
  • Let cool on cookie sheet for one minute, then transfer to wire racks.


  • Nut Shortbread: add cup finely chopped toasted nuts to flour mixture
  • Butterscotch Shortbread: add cup Butterscotch chips to flour mixture.
  • Mint Shortbread: add cup mint chocolate chips to flour mixture
  • Orange-Chocolate Chip Shortbread: add 1 tsp. grated orange rind and cup miniature semisweet chocolate chips to flour mixture.
  • Lemon Shortbread: add 1 tsp. grated lemon rind to flour mixture.
  • Fruit shortbread: add cup candied fruit to flour mixture

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