Shortbread Cookies

Preparation info

  • Yield

    2 dozen

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

We have been baking shortbread at Stars since we first opened. Over the years, adaptations have been created, but we can never decide which one we like the best!

For a Meals on Wheels gala at New York’s Rockefeller Center, I made 3,500 shortbread cookies, packed them very carefully, and flew them to New York. You can freeze the rolled out, unbaked shortbread dough and place it in the oven straight from the freezer.


  • 8 ounces (2 sticks) cold sweet butter
  • ½ cup sugar
  • 2 cups flour
  • Pinch salt


    Preheat the oven to 250 degrees.

    Combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, mix on low speed for 15 seconds. Add the flour and salt and continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together.

    Put the dough on a lightly floured board and roll it out ¼ inch thick. With a 3-inch star cutter or other desired shape, cut out the cookies. Chill them for 1 hour in the freezer or refrigerator.

    Line a baking sheet with parchment paper and place the cookies, so they are not touching, on the pan. Bake the shortbread for about 45 minutes, until firm. They should remain white in color.