Shortbread Cookie Bars

You have to make these 5 Ingredient Shortbread Cookie Bars. Give the gift of love this Holiday season by baking these incredible shortbread cookie bars. Homemade gifts such as this one, mean so much more as it comes straight from the heart.

These cookies take no time at all so show your love and appreciation for someone special with this beautiful gift idea. These bars were gone within seconds, and once you make them, you’ll know why! 

Shortbread cookie bars by the modern nonna shortbread cookie bars

Shortbread Cookie Bars

Themodernnonnathemodernnonna
You have to make these 5 Ingredient Shortbread Cookie Bars. These cookies take no time at all so show your love and appreciation for someone special with this beautiful gift idea. These bars were gone within seconds, and once you make them, you’ll know why!
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Prep Time 30 mins
Cook Time 30 mins
Servings 15 bars

Ingredients
  

  • 1 cup (227 g) butter
  • ½ cup (109 g) Redpath's Golden Yellow Sugar packed
  • cup (40 g) Redpath's Icing Sugar
  • ½ tsp (3 g) salt
  • 2⅓ cups (261 g) cake flour
  • mini pearl sprinkles or any you like is optional

Instructions
 

  • Preheat the oven to 325°F (163°C). Lightly grease and line an 8 or 9 inch square baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy unmoulding.
  • In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream butter, the Redpath Golden Yellow Sugar, the Redpath Icing Sugar, and salt on medium-high speed until pale and fluffy, scraping down the bowl as necessary; 3 to 5 minutes.
  • Sift the flour over the butter mixture. Mix on low speed until just combined. The dough will be crumbly but tacky.
  • On a lightly floured work surface, turn the dough out and knead a few times until the dough just comes together; do not over work. Place dough into the prepared baking pan and evenly press the shortbread dough into the pan. Smooth out top using a spatula. Cover the pan with plastic wrap and place into the fridge to chill; at least 30 minutes.
  • With a sharp knife, score the chilled dough into even sized squares, bars, or diamonds with the help of a ruler if needed. With a fork or skewer, dock the entire surface of the dough. For a clean, professional look, space the prick holes evenly apart.
  • Place into the preheated oven and bake until pale golden; 25-30 minutes (9-inch pan), or 40 to 45 minutes (8-inch pan).
  • Allow shortbread to cool in the pan for about 20 minutes before using a sharp knife to cut along the scored lines. Once cookies are completely cooled, carefully lift and remove from the pan using the parchment overhangs.
  • Store completely cooled shortbread in an airtight container between parchment paper for up to a week at room temperature, or in the freezer for up to 2 months.
  • Optionally, add the cookies to a cookie tin or box lined with tissue paper, wrap with a bow and gift to someone you love.

Notes

Ensure ingredients are at room temperature before proceeding with the recipe.
For traditional Scottish shortbread, replace ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
Patterns can be pricked into the surface of the shortbread by using a fork, chopstick or skewer.
If dough is getting soft or the kitchen is warm, place shortbread back into the fridge for 10 minutes to chill after scoring and docking with a fork before placing into the preheated oven.
If desired, re-dock the holes with the fork or skewer used once the shortbread comes out of the oven as they tend to close up more during the baking process.
You can check out any of the Redpath products on their website or all local grocery stores. I will link their website here Products – Redpath Sugar Ltd. (redpathrecipes.com)

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