My local grocery used to carry giant Shortbread Cookies in the bakery. They were absolutely addictive. I can’t lie. So when the bakery stopped carrying them we went through withdrawals. Believe it or not, it’s been a topic of discussion between my coworkers’ any myself several times over the past few months. So I set out to make a cookie which satisfied our Shortbread Cookie Cravings.
I found a recipe for Torticas de Moron on TasteofCuba.com and modified it a little to incorporate the use of butter instead of shortening which is a flavor I prefer, along with some vanilla extract [paid link] but these would be delicious with pure citrus extracts, zests or almond extract as well. Now, according to Saveur Magazine, “since medieval times the term short has been used to describe all things crisp and crumbly, but it wasn’t applied to cake and bread until the 1600s, when it came to refer to baked goods that contained a lot of butter or shortening. The first shortbread recipe appeared in a Scottish cookbook dated 1736…in a ratio bakers still use. ” So, shortbread cookies have definitely stood the test of time and, as a result, variations of the original have been adopted by countries around the world. Pretty cool, right? I thought so, too.
The resulting Shortbread Cookies we made are buttery, crumbly, and delicious. My co-worker was more than happy to try one and he said they were delicious. We can now we can have our shortbread cookies and eat them too! It’s pretty exciting news, especially in my little town. :)
Do you crave cookies as I do? Check out these other cookie recipes:
Shortbread Cookies
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract See Note 1
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 °F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Turn the dough out onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 3-inch circles with a cookie cutter (or a glass lightly coated in flour - shaking off any excess). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges just begin to brown. Allow to cool to room temperature and serve.
Notes
- I like to add a little bit of almond extract to my cookies. You may do this by using 1 1/2 tsp Vanilla and 1/2 tsp almond extract.
Hi! I’ve tried to make this recipe twice now because they look just like the cookies from my childhood. Mine keep ending up flat, no rise or cracks. What am I doing wrong? Would love to make these well!!!
This cookie is my husband’s favorite. I’ve made it at least five times in the past year yet and he is NOT a person who enjoys sweets. This cookie made him a convert!
Going to make these tomorrow but was wondering how many cookies will this give me?
Hi Shelley – For me, it made a dozen large cookies but if you make smaller cookies you could get a couple of dozen.
In the instructions you say “add vanilla and almond extracts”, but I don’t see almond extract in the ingredient list. Do you use 1 tsp.of almond also? Thanks!
Hi Rachel,
Good catch! I have updated the recipe card to note this variation. At any rate, I like to add a little bit of almond extract to my cookies. You may do this by using 1 1/2 tsp Vanilla and 1/2 tsp almond extract.
Love cuban cookies. Our cuban restairant closed so now I can make them at home.
My grocery sells something like this too – so glad I can make them at home because of 1). they are addictive and 2). a little over-priced at the grocery store for what you get.
I’ve been wanting to make Cuban shortbread cookies for a while and could never find a recipe. These are great! Thanks for sharing.
Thanks, Pascal. I was pretty disappointed when my bakery stopped carrying them. Thanks for taking the time to leave a comment!