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Shortbread Cookies

Shortbread Cookies

  • Serves 24 cookies
  • Prep time 15 minutes
  • Cook time 15 minutes

Nutrition facts

Per serving: calories 141; protein 2 g; fat 6 g; carbohydrates 19 g; fibre 0 g; iron 1 mg; calcium 4 mg; sodium 4 mg


  • Beurre
  • Sucre
  • Oeuf
  • Farine
  • Bonbons de couleurs

Also needed

  • 5 ml (1 tsp) vanilla extract


  1. In a bowl, whisk together the butter, sugar and vanilla extract until creamy.
  2. Add the egg and whisk until smooth.
  3. Add the flour and sprinkles. Stir until dough forms.
  4. Divide the dough in two.
  5. Place each half of dough onto plastic wrap.
  6. Roll the plastic wrap so that you get two cylinders, each 5 cm (2 in) in diameter. Place the cylinders in the freezer.
  7. When ready to cook, preheat the oven to 180°C (350°F).
  8. Slice the cylinders of dough according to the number of cookies you wish to bake. If the dough is too hard, let it rest for 5 minutes before slicing.
  9. Put the remaining dough back in the freezer.
  10. Place the cookies on a baking sheet lined with parchment paper, leaving 2.5 cm (1 in) of space between each cookie. Bake for 15 to 18 minutes.

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