Shortbread Cookies Recipe

This is my favorite shortbread cookies recipe, it makes delightful, rich butter caramel cookies that melt in your mouth. They are perfect for Christmas or any time of the year. I like to decorate them with half a glace cherry just like my Mom did, but you can leave them plain or use colored sugar or sprinkles.


1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon Watkins caramel extract
2 1/4 cups all-purpose flour
optional decorations – candied or glace cherries, colored sugar, sprinkles

Directions: Heat oven to 300ยบ. Cream butter, sugars and caramel extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour . The dough will be a bit dry and crumbly; you may use your hands to mix completely.

Roll dough into rectangle, 15 by 8 inches, on lightly floured surface. Cut into shapes with cookie cutters or into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet. Decorate with colored sugar, sprinkles or half a glace cherry. Bake about 25 minutes or until set. These cookies brown very little, and they hold their shape. Remove from cookie sheet to wire rack.

Tip from the kitchen: best made with real butter!

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