Buttery Shortbread Cookies - Weekend at the Cottage

Buttery Shortbread Cookies

Ingredients

Directions

  1. Adjust oven rack to middle position and preheat oven to 300˚F. Place rolled oats into a food processor fitted with a blade attachment. Process until finely chopped. Transfer to a medium-sized bowl and add flour, cornstarch, sugar and salt. Whisk dry ingredients together.
  2. Transfer dry ingredients into a food processor fitted with a paddle attachment. Add butter and run on a low setting until shortbread dough forms.
  3. Divide dough in two. Wrap one half in plastic wrap and refrigerate until use, up to four days. On a floured surface, take the remaining dough and roll it out to a ¼-inch thickness. Cut out cookie shapes and transfer to a parchment-lined baking sheet. Gently create holiday motif by applying a cookie press form down onto each.
  4. Transfer cookies to oven and bake for about 10 minutes or until lightly golden, watching carefully that they don’t burn.
  5. Remove from oven and sprinkle with either confectioners’ or granulated sugar. Cookies can be stored in an airtight container for up to a week, if they last that long!
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Buttery Shortbread Cookies

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A rich, buttery shortbread made with finely chopped rolled oats adding a hint of nuttiness…

  • clock icon
    25 MIN
  • 36 SERVINGS
Buttery Shortbread Cookies

Every holiday baking tray should feature these BUTTERY SHORTBREAD COOKIES!

This installment in our HOLIDAY COOKIE SERIES comes from my youngest sister, Lisa, who loves making cookies and often doles them out as gifts. Trust me, everyone loves when Lisa visits.

Her BUTTERY SHORTBREAD COOKIES are a stellar treat. It’s a classic shortbread recipe made extra special by adding a snowflake detail using three different cookie presses.

Here are some things to consider when you make these melt-in-your-mouth shortbread cookies:

ROLLED OATS, SUGAR & BUTTER

Buttery Shortbread Cookies

I’m a big fan of Lisa’s inclusion of rolled oats in her recipe and love the slight nuttiness they impart in the flavour. They also help the cookie hold together when we press down the snowflake motif.

Using icing sugar contributes to the soft texture of the shortbreads, and like every basic shortbread recipe, butter remains the key ingredient. As with all my baking, I recommend using unsalted butter.

COOKIE CUTTERS

Buttery Shortbread Cookies

I used a 1½-inch fluted-edged cookie cutter. Of course, you can make them in any shape, but remember to watch your cookies as they bake – pointed edge forms may brown faster than circular ones.

Buttery Shortbread Cookies

COOKIE PRESSES

We love the cookie presses we found through 3DKamotion. Head HERE to visit their Etsy store and to find out more about their custom presses and cookie cutters made to order! Enter weekendatthecottage as the discount code to receive 20% off of your order. You’ll love working with their presses and cookie cutters!

FINISHING TOUCHES

Buttery Shortbread Cookies

Lisa suggested dusting the shortbreads with confectioners’ sugar as soon as they came out of the oven, but I opted for granulated sugar to give them a certain sparkle. I think either is a lovely finishing touch.

Buttery Shortbread Cookies

After you’ve prepared these fabulous taste sensations, why not move on to another superior recipe. Try these CHOCOLATE RUM BALLS, or our amazing vegan ORANGE ALMOND BALLS. Lastly, you can visit our YouTube Channel and click our HOLIDAY BAKING PLAYLIST! One thing for sure, there’s a whole lot of baking going on!

Enjoy these BUTTERY SHORTBREAD COOKIES, they’re a holiday favourite!

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Buttery Shortbread Cookies

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Products used in this recipe

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Buttery Shortbread Cookies

Ingredients

  • ¾ cup old-fashioned rolled oats
  • cups unbleached all-purpose flour
  • ½ cup cornstarch
  • cups confectioners’ sugar
  • ½ teaspoon kosher salt
  • 1 1/8 cups unsalted butter, chilled and cut into 18 tablespoons
  • granulated or icing sugar for sprinkling

Directions

  1. Adjust oven rack to middle position and preheat oven to 300˚F. Place rolled oats into a food processor fitted with a blade attachment. Process until finely chopped. Transfer to a medium-sized bowl and add flour, cornstarch, sugar and salt. Whisk dry ingredients together.
  2. Transfer dry ingredients into a food processor fitted with a paddle attachment. Add butter and run on a low setting until shortbread dough forms.
  3. Divide dough in two. Wrap one half in plastic wrap and refrigerate until use, up to four days. On a floured surface, take the remaining dough and roll it out to a ¼-inch thickness. Cut out cookie shapes and transfer to a parchment-lined baking sheet. Gently create holiday motif by applying a cookie press form down onto each.
  4. Transfer cookies to oven and bake for about 10 minutes or until lightly golden, watching carefully that they don’t burn.
  5. Remove from oven and sprinkle with either confectioners’ or granulated sugar. Cookies can be stored in an airtight container for up to a week, if they last that long!

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