Best Shortbread Cookie Recipe Ever- My Grandma Brown’s Shortbread Cookie Recipe
By Lisa - Homeschooling Mom
Starting to do your Christmas and Holiday baking? I have a couple of EXCELLENT cookie recipes to share, the one below is my gandmother’s shortbread cookie recipe and also a recipe for FANTASTIC ginger cookies.
Simply the BEST Shortbread Cookie Recipe
I am happy to share this shortbread cookie recipe. Every year my grandmother made batches and batches of this recipe- using her mother’s Scottish shortbread recipe. There must be a zillion calories in it. Sharing the recipe for some reason makes me feel connected to my great grandmother and reminds me of the Christmas’ we all got a cookie tin filled with shortbread. My grandmother died almost 3 years ago but making this shortbread makes me feel close to her and has become a Christmas staple in our family.
I used to make these shortbread cookies when I owned a retail store and gave the shortbread away to customers. They ALWAYS commented that it was the best shortbread they had ever tasted- and could they have the recipe? I must have given away a hundred of copies of the recipe. Here it is for you to enjoy!
Best Shortbread Recipe
This is a traditional Scottish shortbread cookie recipe that is easy to make and delicious!
Grandma Brown’s Shortbread Cookie Recipe
1 Cup Corn Starch
1 Cup Rice flour
1 Cup All Purpose Flour
1 Cup Icing Sugar
1 lb butter ( yes- you are reading correctly- a whole pound of butter! )
optional- 1tsp vanilla
Preheat oven to 400F. ( You will turn it down to 350 when you put cookies in)
Blend the dry ingredients into the softened butter. (I used a food processor to blend with no problems)
Spread the batter ( which will seem more like a spread than batter) into 2 pie plates or rectangular 8 x11 pan.
Turn oven down to 350F.
Bake for 20-25 mins- check often and remove from oven when golden or pale brown. Prick with fork all over surface. Cut when still warm ( the shortbread get very hard and will be impossible to cut when cooled).
Store in cool dry place .
If you have recipe you would like to share- please post in comments section.
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Topics: General Homeschooling and Unschooling | 17 Comments »
December 10th, 2007 at 4:59 am
Thank you so much for posting the recipe. A girl at work was raving that she is a great cook however shortbread is impossible to make. I searched on google for recipes and almost all had the same ingredients and then I found this one. I am so excited – I can’t wait to go to work tomorrow and show her I’ve made shortbread and it tastes amazing.
Vikkie
August 18th, 2008 at 2:03 pm
I have searched,found and baked quite a bit of short bread cookie recipes, but none like this particular recipe. I made a batch of these cookies and they were a hit with family and friends.
Much Aloha(Thank You) for sharing this recipe.
April 19th, 2009 at 8:30 am
Tried your recipe – I had to ad two extra cups of all pupose flour to get the right consistency – otherwise dough was extremely buttery , would not have held to a shortbread texture once baked without additional flour – will let you know how it turned out – still in oven
April 25th, 2009 at 9:56 am
I love this recipe. So simple to make and so delicious! Thank you for sharing.
April 27th, 2009 at 9:22 am
Hi- yes dough is very buttery! You made it right before adding all the extra flour :-)
November 19th, 2009 at 10:34 am
Do you know if you can make these ahead and freeze the cookies?
January 2nd, 2010 at 8:23 pm
This recipe is really the best!! I made some for Christmas and got rave reviews! Thank you so much for sharing this wonderful recipe!
January 15th, 2010 at 4:20 pm
I tried this recipe with 1/2 a pound of butter and it was still delicious..
April 20th, 2011 at 6:13 am
I have made this recipe so many times now, it is absolutely amazing, THE perfect shortbread that gets SO SO SO many comments! Thank you so much for this one Xx
June 19th, 2011 at 1:01 pm
Do you think I could use this recipe to use for alfajores? They will need to be rolled out a bit thinner, but I really want something buttery so your recipe looks appealing. :)
November 21st, 2011 at 11:01 pm
It is pretty buttery… you almost have to spread it across the tins like a batter. I am curious how it turned out with all the extra flour!
November 21st, 2011 at 11:01 pm
Yes they freeze very well.
November 21st, 2011 at 11:03 pm
Thank you for the compliment. I put the recipe up mainly to keep my grandmother’s spirit alive. She would have been so pleased that so many people are using her recipe.
November 21st, 2011 at 11:03 pm
Really? Thanks for the tip- I may have to try sometime!
December 8th, 2011 at 1:59 am
I am anxious to try this recipe, it sounds so good. Can you elaborate on what types of pans you used to bake the shortbread and how you prepared them?
Thanks!
December 23rd, 2011 at 10:39 pm
delicious! I added a teaspoon of vanilla bean paste and some orange zest. Going down really well with a coffee :)
December 24th, 2011 at 8:03 pm
I have made this shortbread two years in a row, I love it: melts in your mouth! My Scottish father tilted his head last year and acknowledged it as good enough to eat….!
But as for, “the shortbread gets very hard and will be impossible to cut when cooled”, that just doesn’t happen… I would like it to be a little, “biscuity” though, does anyone know how I get this to happen…?