Classic Shortbread

Use your favourite cookie cutters for these rich and buttery cookies to get an assortment of cute shapes.  Delicious unadorned but also great for decorating!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
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All You Need

  • 1 cup (250 mL) unsalted butter (1/2 lb / 227 g), at room temperature
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1/2 cup (125 mL) Club House Rice Flour
  • 1 1/2 cups (375 mL) all purpose flour


  1. In large bowl, cream butter using wooden spoon. Gradually add sugar and Club House Pure Vanilla Extract, beating until light and fluffy. Gradually beat in Club House Rice Flour and all purpose flour until mixture becomes too stiff to work with a spoon. Turn onto floured board and knead lightly, drawing in flour until dough begins to crack. Form into ball, cover and refrigerate 30 minutes. Roll dough on lightly floured surface to 1/4 inch (6 mm) thickness. Cut with a 2-inch (5 cm) cookie cutter and place onto ungreased baking sheets. Bake at 300°F (150°C) for 15 to 18 minutes. Let cool 5 minutes on baking sheet. Remove to cooling rack.

  2. Tip: - The best texture comes from mixing the dough with a wooden spoon


Need a little inspiration? We’re ready with a few suggestions.