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Shortbread Cutout Cookies Recipe

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This old-fashioned favorite is never out of style in the cookie jar. Rich and buttery, a batch of these melt-in-your-mouth delights will disappear in a hurry.
TOTAL TIME: Prep: 15 min.+ chilling Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 15 min.+ chilling Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1-1/2 cups butter, softened
  • 1-1/3 cups Domino® or C&H® Pure Cane Powdered Sugar
  • 3 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • Domino® or C&H® Pure Cane Granulated Sugar


  1. In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm.
  2. On a floured surface, roll out one portion of dough at a time to a 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 325° for 9-10 minutes or until lightly browned on bottom. Remove from the oven and immediately prick cookies randomly with a fork. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Shortbread Cutouts in Taste of Home Cooking School Collection Spring 2009, p74

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Reviewed Oct. 28, 2015

"I added 1/2 cup of pecans (finely chopped); you also need to let the dough sit for about 30 minutes at room temperature before rolling and cutting (easier handling). This is a delicious cookie and stays tender in a cookie jar."

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