King Arthur Flour Shortbread Cookies
King Arthur Flour Shortbread Cookies

A delightful selection of designs to please any quilter's heart!


1 1/2 cups butter, softened
3/4 cup sugar

3 1/2 cups flour


Cream butter and sugar thoroughly by hand or with your mixer on slow speed. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.

Roll into 1 1/4 inch balls, and place on a cookie sheet covered with parchment paper (optional). Stamp with warm cookie stamp. Bake at 325º F for 15-20 minutes. Makes about 60-65 cookies.
Here's a look at a few cookies made with fall and Christmas cookie stamps. Very festive!

  • 1 cup (2 sticks) salted butter, at cool room temperature*
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional, or the flavor of your choice; eggnog flavor makes a delicious holiday shortbread
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • *Since butter is such a critical element in these cookies, we recommend you use a top-quality butter. Our test-kitchen choice is Cabot.