Recipe: Shortbread Cookies

I confess, it’s been too cold for outfit photos these past few days, and my outfits weren’t that interesting anyway. I have these pictures left over from the Lunar New Year, so I thought I might as well post them. This year we added a new desert – shortbread cookies – to our usual Lunar New Year fare of candied fruits and preserves, because my sister bought an oven for her new apartment. We had a lot of fun making them, they’re so versatile and the recipe is really simple, so here goes:

What You Need:
2 C butter, softened
1 C white sugar
4 C all-purpose flour
2 ts vanilla extract
Optional: dry fruits (we used cranberries and dried plums, random, I know, but we needed to clean out the pantry), jam, coconut flakes, sliced almonds, chocolate, etc.


1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

shortbread cookie dough by 14 shades of grey

3. Here the recipe calls for putting the dough through cookie press and forming cookies onto baking sheets, but after one sheet of that, my sister and I got so sick of the clunky cookie press that we just put the dough into piping bags, since our dough was pretty soft. We also made a few free-form ones (mostly my niece did). If your dough is dry enough, you can also chill it, then roll it out and use a cookie cutter. Decorate them with the dry fruits or nuts of your choice, or with a dollop of jam.

shortbread cookie piping by 14 shades of grey

shortbread cookie decorating by 14 shades of greyshortbread cookie decorating by 14 shades of grey

shortbread cookies by 14 shades of grey

4. Bake for 10 – 12 minutes. Let cool. If you want to dip them into chocolate, now would be a good time before they’re all gone. Enjoy!

shortbread cookies by 14 shades of greyshortbread cookies finished by 14 shades of grey