Shortbread Cookies Recipe

Shortbread Cookies Recipe
By The Cooking World, Editorial Staff
April 29, 2022

Bouchon Bakery Shortbread Cookies Recipe

In this week's recipe, we decided to go back into the world of cookies. Today, we share a Shortbread Cookies Recipe from Thomas Keller Bouchon Bakery cookbook.

Traditional shortbread is a rich, crumbly, buttery cookie made with nothing more than flour, butter, and sugar. It's incredible how the most basic ingredients produce something so special when you treat them well and use them in the right proportions.

25 minutes
13 to 19 minutes
24 cookies


180 g (6.3 ounces) unsalted butter, at room temperature
90 g (1/3 cup) granulated sugar
2 g (1/2 + 1/8 teaspoon) kosher salt
5.9 (1 teapoon) vanilla paste
270 g (1 3/4 cups + 3 tablespoons) all-purpose four
24 g (2 tablespoons) granulated sugar for dusting

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  1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream until smooth. Add the 90 grams of sugar and the salt and mix on medium-low speed for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the vanilla paste and mix on low speed for about 30 seconds to distribute it evenly.
  2. Add the flour in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled there.
  3. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 13 cm (5-inch) square block. Wrap in plastic wrap and refrigerate for at least 2 hours, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to a month.)
  4. Position the racks in the upper and lower thirds of the oven and preheat the oven to 160 ºC (325°F) (convection or standard). Line two sheet pans with silpats or parchment paper.
  5. Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will help prevent the dough from cracking as it is rolled.) Roll out to a 23 (9-inch) square. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate it until it is firm enough to score.
  6. Using a chef's knife and a ruler, score the dough horizontally 3 times to mark four 5.7 cm (2 1/4-inch) wide strips. Then score it vertically 5 times at 3.8 cm (1/2-inch) intervals (for a total of 24 sections). If the dough is not cool to the touch, refrigerate it. Once it is firm, cut through the markings.
  7. Dust the tops of the shortbread with the 24 grams (2 tablespoons) granulated sugar and arrange on the prepared sheet pans, leaving about 2 cm (3/4 inch) between them. Bake until pale golden brown, 13 to 15 minutes in a convection oven, 17 to 19 minutes in a standard oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. The shortbread can be stored in a covered container for up to 3 days.
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