Real Recipes From Real Home Cooks ®

ruby's shortbread

Recipe by
Tess Geer
Westerville, OH

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.

yield 10 -12
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For ruby's shortbread

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

How To Make ruby's shortbread

  • 1
    Preheat oven to 350
  • 2
    Cream together butter, flour and vanilla until it is fully combined.
  • 3
    Slowly add the flour, mixing as you go. Once all the flour has been added, use your hands to combine.
  • 4
    Press 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.
  • 5
    Bake for approximately 30-35 minutes until the shortbread just begins to turn golden. Do not over bake.
  • 6
    Remove 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.