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Shortbread Cookies or Crust


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 cup Mix weighs approx. 125g.


1. Melted butter should be warm not hot when adding to a recipe.

2. For a yummy flavor profile I like to replace 2 T of the butter with 2 T ghee.

3. You can also add in other flavorings or additions like nuts, (pictured with pistachios) dried fruit or citrus zest. You can also dip in melted chocolate chips.

4.This recipe can also be made in the food processor.

5. If using a round pan, cut dough into wedges (like pieces of pie). Cut into rectangles or squares if using a square or rectangle pan. You can also roll into a cylinder and slice the dough. See below for cutout cookies.

5. Bake times may need to be adjusted, keep a close eye so they don't over-brown..



*1/3 C S'WEEET! Sweetener Blend or 1/4 C

real Sugar (47g) *see below

6 T Melted Butter (84g)

2-5 t Water

1 t Vanilla Extract


1. Preheat your oven to 325°F.

2. Butter a pie pan or an 8 x 8 or 7 x 11 inch casserole pan or line a sheet pan with parchment paper if you plan to roll and cut the dough into individual cookies prior to baking.

3. In a medium-size bowl, combine all of the ingredients until a crumbly mixture forms, but holds together nicely when squeezed. Add another teaspoon of water or extract if needed.

4. Press the dough evenly into your prepared pan.

5. Use a knife to score cut lines and a fork to poke holes before baking.

6. Refrigerate for 30 minutes.

7. Bake for about 20 minutes until edges are beginning to turn golden. Turn off the oven.

8. Remove the shortbread and cool a few minutes before re-cutting along the cut lines. If any squares in the middle stay soft after cooling, gently remove and place on a pan in a warm oven (200-250 degrees) to crisp up, 5-15 minutes.


Roll the dough out to about 1/4-1/3 inch (not too thin), cut shapes and bake on a cookie sheet just until turning golden, about 10 minutes. Turn off the oven and let the cookies rest 5-10 minutes with the oven door open. Watch them carefully so they don't over brown!

SWEETENERS VARY tremendously. We do not recommend substitutions in this recipe

Allulose and kabocha-based sweeteners (BochaSweet) will make baked goods soft and not crispy. Erythritol can make them firm and more crumbly.

We suggest using our new sweetener blend, S'WEEET, real sugar or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar).

To print this recipe look for the printer icon below.


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