Cuisine: English
Author: Mrs Butterfingers
Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hour 5 mins
Melt in- your mouth Christmas shortbread
  • l cup soft unsalted butter (8 oz.. 226 g)
  • ¾ cup icing sugar(5 oz. 105 g)
  • ½ tsp. vanilla
  • ¼ tsp fine sea salt
  • 2 cups unbleached all-purpose flour (9 oz. 452 g)
  • coarse granulated sugar
  1. In a stand mixer with paddle attachment or in a bowl using wooden spoon beat butter until light and fluffy.
  2. Mix in icing sugar, vanilla and salt until light and fluffy.
  3. Mix in flour JUST until combined.
  4. Using you hands gather up the mixture into two balls.
  5. Shape the balls into squares.
  6. Wrap each in plastic wrap and refrigerate until firm but not hard (about 45 minutes)
  7. Working with one square at a time roll out dough between waxed paper to ½ inch (1 cm).
  8. Cut into ¾ inch (2 cm) wide strips.
  9. Cut crosswise into 2 inch (2.5 cm) lengths.
  10. Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets.
  11. Prick tops with fork and sprinkle with sugar.
  12. Chill until firm, about 15 minutes.
  13. Bake in 300F (150 cm) oven until pale golden (25 to 30 minutes).
  14. Let cool on pans on racks for 10 minutes and then trransfer to racks and let cool completely.
  15. (Make ahead and store in airtight container for up to 1 week or freeze for up to 1 month)
Recipe by Mrs. Butterfingers at