Shortbread Cookies


  • 350 g (1 1/2 cup) (3 sticks) butter
  • 200 g (1 cup) sugar
  • 1 (57 g) egg
  • 25 g (2 tbs) milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 400 g (2 3/4 cups) flour
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350 °F.
  2. Cream butter and sugar together.
  3. Add egg, milk, and extracts and mix until smooth.
  4. Sift together flour, baking powder, and salt, then stir into butter mixture.
  5. Form into 1-tbs balls and place on cookie sheet about 2.5 cm apart, then flatten.
  6. Bake about 10 minutes, until they begin to turn light brown at edges.
  7. Cool on sheet 1 minute, then slide off cookie sheet.

Variation: Spritz cookies


  1. Set oven to 400 °F.
  2. Put finished dough in a cookie press.
  3. Press cookies on ungreased and unlined cookie sheets, as close together as possible.

Variation: Jam tots


  1. Instead of flattening the balls, use the thumb or a wine cork to make a hole in the center, almost to the bottom.
  2. Bake 8 minutes. Remove from oven, remake the impressions with a larger tool, then return to oven and bake 5 minutes longer.
  3. After cookies have cooled, melt jelly or strained jam. Carefully spoon into the impressions to the very brim, about 1 tsp per cookie.
  4. Let sit a few days for the jelly to set and shrink down a little.

Storage Instructions

Store tightly covered up to 1 week. Freeze for longer storage.

Dish Types: 

Main Ingredients: