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Shortbread Cutout Cookies

 Shortbread Cutout Cookies
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.
36 ServingsPrep: 15 min.+ chilling Bake: 10 min./batch + cooling


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


  • 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.
  • 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.