Panera Bread Buttery Shortbread Cookies

Pat Duran Recipe

By Pat Duran kitchenchatter

makes about 3 dozen -depends on how big you cut them.
Prep Time:
Cook Time:

This is a copycat recipe of delicious buttery cookies that taste just like Panera's.These cookie will melt in your mouth and are very addicting, so good, you won't be able to eat just one- I have been known to horde these.


1 c
real butter, room temperature
2 c
cake flour
3/4 c
powdered sugar
1/2 tsp
baking powder
1 tsp

Directions Step-By-Step

Combine all ingredients; use hands to knead until ingredients are blended. Press dough into parchment paper covered 9x13 inch pan to about 1/4 inch thickness.(you may want to grease the pan slightly so the parchment paper does not slide around as you press the dough to 1/4 inch thickness) .
Before baking mark rectangle cookie lines with knife to make them look more authentic Panera shortbread cookie look .
Bake at 325^ for about 20 minutes check after 15 minutes, or until light and not browned. Don't over bake. Cut into cookie squares when cool.
Martha Martin suggests you roll out the dough and use cookie cutters of holiday shapes to make your cookies..Great idea Martha!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Collection: Restaurant Inspired
Other Tags: Quick & Easy, For Kids, Healthy

You May Also Like:



Pat Duran kitchenchatter
Apr 23, 2015
Lindsay , you might try using a jelly roll pan , but not filling it all the way to the end of the pan...just until it gets to the thickness you like...I hope this helps...hugs
Lindsay Folwell armyfrogs
Apr 23, 2015
I love these cookies they are like a drug lol.. I would just like advice on making them slightly thinner. I want to keep them soft and doughy like Panera. Just a little less cookie to equal out the delish icing :) Thanks for any advice. I may just have to trial and error till it's right. Tasty trial lol
Mar 17, 2015 - Pat Duran shared this recipe with discussion group: Kitchen Chatter Recipes.
Pat Duran kitchenchatter
Dec 18, 2014
Thank you so much for your information and feedback from one Patricia to another...hugs and Christmas blessing to you and yours.....
Patricia Tice deusami
Dec 18, 2014
Great recipe. Made it several times now at several thicknesses. After doing some research on historic shortbread recipes, I came across the technique that involves cutting the shapes out after baking and while the dough is still hot. It makes a very very clean cookie and the scraps are both good for eating and good for crumbles on everything and I'm told make a spectacular pie crust base. That makes sense since the recipe is not that far from pie crust itself. Thanks again. Will post pix if we ever have any survive that long...