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Jan's Shortbread

Jan’s Shortbread
2 votes, 4.50 avg. rating (86% score)
by in Dec 2004

Total Time: 20

Yield: 48 wedges

My friend Jan Swain makes and shares these melt-in-your-mouth cookies every Christmas. They're the best gift I can imagine.


  • 2 cups (4 sticks) salted butter, softened
  • 1 cup confectioners' sugar
  • 4 cups unbleached white flour
  • 1 teaspoon pure vanilla extract


In a mixer on low speed, cream together butter and sugar until fluffy. Add flour and vanilla extract and mix just until a soft dough forms. Turn onto a floured surface and divide into three equal balls. Flatten balls and shape into flattened disks, about 7 inches wide and 1/2 inch thick.

Prick the disks all over with a fork; place on oiled baking sheets, wrap in plastic, and refrigerate, covered, at least 2 hours or overnight.

Preheat oven to 375°. Bake 5 minutes, then reduce heat to 300° and bake, rotating sheets occasionally, until slightly firm to the touch and barely golden at the edges, 45 to 60 minutes. Remove from oven and cool slightly, 5 to 10 minutes. With a large sharp knife, cut each disk in half and then into 16 thin diagonal wedges (handle gently; they crumble easily). Dust with additional confectioners' sugar. Cookies will keep fresh up to 2 weeks in an airtight container, and will also freeze well.

Additional Notes:

Allow chilling time.



  • confectioners' sugar


Updated Monday, November 8th, 2004

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One Response to Jan’s Shortbread

  1. Elizabeth Paruszkiewicz December 8, 2005 at 8:17 pm #

    I bake many types of cookies for the holidays and this recipe is a favorite everywhere I take them. It’s easy and tastes wonderful with a cup of hot tea.

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