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Mimi’s Shortbread Cookies

To be served on Christmas morning for breakfast
Servings 16 wedges


  • 1/2 cup butter, at room temp
  • 1/3 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 cup flour, unsifted


  • Cream butter on high until light yellow. Turn speed to low and add in powdered sugar. When mixed, turn speed to high and add vanilla. Turn back to low speed and add flour, 1/3 cup a time until crumbly. Use hands to gather dough together. Knead dough on a lightly floured counter until nice and smooth. For shortbread pan: spray lightly with nonstick spray, firmly press dough into pan. For heavy baking sheet: turn baking sheet over, spray back of sheet with nonstick spray. With floured rolling pin, roll into a circle, 1/2” thick and 8” wide directly on baking sheet. Use hands to nudge into round shape with smooth edges. You may find it easier to wrap and refrigerate dough for 20 min before rolling.
  • Prick surface with fork. Bake 325F for 30-35 minutes until lightly browned. Cool on pan for 10 minutes, loosen edges with knife. If using shortbread pan, flip pan over onto rack. If using baking sheet, carefully slide cookie onto rack. Cut into wedges while warm so it doesn’t crack.
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