Total Time
Prep 10 mins
Cook 20 mins

This has been a favourite of my family for many years and I am continuing the tradition. It is very rich but very easy. Store in an airtight container


  1. Sift the icing sugar --
  2. Cream the icing sugar and the butter until smooth.
  3. Gradually add the flour mixing thoroughly after each addition.
  4. Pat into a 13 x 9 inch pan.
  5. Bake at 325 degree oven for 20 minutes.
  6. Cool and cut into small squares.
Most Helpful

4 5

I cut the recipe in half and used an 8x8 pan with great sucess. So rich and tender and YUMMY Made for PAC Chef Fall 2009

5 5

Made this for Fall 09 PAC Premie Adoption. This is a very easy recipe to make, I had no problems patting it into the pan without having to refrigerate it. It is really delicious, with a light buttery flavor, not dry but really nice and moist. I macerated some raspberries and served them drizzled over the shortbread, which quickly absorbed the juices leaving a nice bit of berries sitting on top, also ate a piece plan. Either way this is a keeper recipe and I will be making it often.

4 5

I love an easy recipe that tastes great and this fits the bill. Buttery, melt in your mouth shortbread- Yum :) My mixture was extremely soft so in order to pat it into the pan without it sticking to my hands, I refrigerated it for about 7 minutes. That was just enough time to firm the dough enough to touch, but do work quickly. I let the shortbread cool for about 15 minutes before cutting to help keep it's shape. Thanks for sharing. Made for Fall PAC 2009.