Ruby's Shortbread

Tess Geer


My friend Ruby gave me a plate of her delicious shortbread. When she gave me the recipe, I couldn't believe how easy it is to make! Only four ingredients! She told me to always make a double batch because it goes so fast, and she was right! My husband couldn't leave it alone! You can double the recipe by using a 12x18" pan.

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10 Min
35 Min


1 lb
salted butter (not margarine)
1 c
1 tsp
pure vanilla extract
4 c
all purpose flour


1Preheat oven to 350

Step 2 Direction Photo

2Cream together butter, flour and vanilla until it is fully combined.

3Slowly add the flour, mixing as you go. Once all the flour has been added, use your hands to combine.

4Press dough into a 9x13" ungreased glass baking dish. Using a fork, poke holes in entire surface of the dough to prevent air bubbles and crumbling.

5Bake for approximately 30-35 minutes until the shortbread just begins to turn golden. Do not over bake.

Step 6 Direction Photo

6Remove shortbread from oven and immediately cut into squares. Let cool and then sprinkle with powdered sugar. Do make sure to let it cool completely so that the bottom of the dish is not warm to the touch. This will prevent crumbling.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom