Shortbread Cookies

There are so many reasons as to why this shortbread cookie recipe is perfect for all occasions. Whether it is the 7 easy to find ingredients, the simplicity of a creamed method dessert, or their light butteriness, shortbread cookies are a must have for your brunch table or even as a gift!

This past weekend we were so lucky to be able to host my fiancés parents! They were in D.C. visiting his sister and drove over to Charleston to spend a couple of days with us. Having made the long and treacherous drive to West Virginia, we wanted to make sure that they did not have to lift a finger, so our party-hosting selves sprang into action. Cooking, cleaning, shopping, cleaning some more, and of course, baking, were among some of the things we did to prep for our wonderful guests! I decided that seeing as my fiancés dad is my #1 fan and taste tester, what could be better than to make a little treat for him to take on the long drive back to New England! Shortbread cookies were my first thought because they are easy to dress up and adapt so well to any flavors you want to add. Fun Fact: he loves his desserts with a little "drizzle" added on top, so these shortbread cookies are dipped in chocolate! 

Historically, shortbread has been deemed a luxury due to the copious amounts of butter and its rich taste  (which I agree with!),  but this shortbread recipe is definitely one to keep in your archives under simple and delicious, or maybe even as a new road trip snack! 


Butter--12 oz, or 3 sticks

Sugar--8 oz, or 1 cup

Vanilla--0.15 oz, or 1 tsp

Flour--17 oz, or 3 cups

Coconut Flour--2.3 oz, or 1/2 cup

Salt--0.1 oz, or 1/2 tsp

Milk--0.5 oz, or 1 TBL



Cream together the butter and sugar.

Add in the vanilla.

Sift together the flours and salt. Slowly add to the creamed mixture.

Add in the milk (I like almond or cashew!).

At this point, the dough will look crumbly, but it isn't. If you take some and squeeze it in your hand, it will hold together beautifully!

Press all of your dough together and wrap it in plastic. Put in the fridge for about an hour to chill.

When you are ready to bake, preheat oven to 350 degrees F.

I used a muffin pan, but rolling out the dough and cutting them into any shape is fine as well!

Spray your pan with nonstick spray.

Take 2-3 tablespoons of dough and press into the bottom of each muffin cup.

Bake for 15-18 minutes until very slightly golden around the edges.

Let cool in the pan on a rack for 5 minutes, then pop each cookie out and let cool completely.

What is great about these cookies is that you can either be done with them now, or dress them up a bit!

I melted 8 oz/1 cup of milk chocolate chips over a double boiler.

Once melted, dip half of each cookie in the chocolate. This adds the perfect amount of sweetness to the buttery shortbread cookie!

They're absolutely perfect with a cup of coffee or for an afternoon pick me up!


Bon Appétit!