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winter shortbread


  • 3 c. sifted flour
  • 2 sticks of salted butter, cubed
  • 3 egg yolks
  • 1 c. sugar
  • powdered sugar for decoration


  1. Preheat your oven to 325 F. Line 2 rimmed baking sheets with parchment paper.
  2. Sift the flour into a large bowl. Add the cubed butter and rub together using your fingertips. The heat from your hands will incorporate the butter into the mix.
  3. Whisk the egg yolks and sugar, and add to the flour.
  4. Gently mix the dough with your hands until it comes together into a ball. Do not over mix.
  5. Flatten into a disk and cover in plastic wrap. Chill for 30 minutes- overnight.
  6. When you are ready to bake, roll the dough to about ΒΌ inch thick. Do this between 2 pieces of parchment paper or plastic wrap to prevent sticking.
  7. Press your cookies cutters into the dough and transfer the shapes to a baking sheet. If the dough starts to soften, place it back into the fridge to chill and then start again.
  8. Bake for about 15-18 minutes or until lightly golden.
  9. Remove from the oven and cool for 5 minutes on the tray. Transfer to a wire rack.
  10. When the cookies are completely cool, dust with powdered sugar.