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Shortbread Cutouts

 Shortbread Cutouts
I found this recipe in a magazine over 30 years ago and have made the cutouts for Christmas ever since. Four ingredients make them an oh-so-simple recipe to whip up during the hectic holidays.
24 ServingsPrep: 20 min. Bake: 20 min./batch


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2-1/2 cups all-purpose flour
  • Colored sugar, optional


  • Preheat oven to 300°. In a large bowl, cream butter and sugar
  • until light and fluffy. Gradually beat in flour. Transfer dough to a
  • clean work surface; knead gently to form a smooth dough, about 2
  • minutes. (Mixture will be very crumbly at first, but will come
  • together and form a dough as it's kneaded.)
  • Divide dough in half. Roll each portion between two sheets of waxed
  • paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie
  • cutters. Place 1 in. apart on ungreased baking sheets. If desired,
  • sprinkle with colored sugar.
  • Bake 20-25 minutes until golden brown. Remove from pans to wire racks
  • to cool. Yield: about 2 dozen.