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Shortbread Sweethearts


William Sonoma

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  • 3/4 cup (1 1/2 sticks) unsalted butter at room temp.
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp Kosher Salt
  • 1 1/2 cups all purpose flour
  • 2 about 2 TBL granulated sugar


Servings 20
Preparation time 20mins
Cooking time 40mins


Step 1

In the bowl of a stand mixer with the fitted paddle attachment, beat the butter on med-low speed until light and fluffy, about minute. Add the 2/3 cup powdered sugar and beat until incoperated. Add the vanilla and salt and beat well. add the flour, a spoonful at a time, and beat until just incorperated.

Gather the dough in a ball and place on a large piece of plastic wrap. Flatten the dough and wrap into a disk. Refridgerate untill chilled, at least 1 hour or as long as overnight.

Position the rack in the center of the oven and preheat to 325 degreesF.

Let the dough soften slightly at room temperature, about 15 minutes. Place the dough between 2 layers of plastic wrap. Roll out the dough to 1/4 inch thickness. Place 2 inches apart on baking sheet. Bake about 20 minutes until slightly golden. dust with powedered sugar


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