Grammy's Kitchen · Shortbread · Shortbread Cookies
One of 67 shortbread recipes we measured
5 cooks on www.browneyedbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 1% |
| mix-ins | 212% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 3/4 pound unsalted butter (at room temperature) |
| 200 g | 1 cup sugar (plus extra for sprinkling) |
| 4 g | 1 teaspoon vanilla extract |
| 420 g | 3 1/2 cups all-purpose flour |
| 2 g | 1/4 teaspoon salt |
| 184 g | 6 to 7 ounces semisweet chocolate (finely chopped) |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh another Triumph from Michelle, the best shortbread cookies around! Not some thin crispy boring cookie, but a thick crumbly chocolate dipped fight your family for kinda cookie. Yes it was battle royal at my home when their numbers dwindled. The wife and I ” — a cook, 5.0★
“My question is about the chocolate dipping sauce. Do you know of a sauce that can be made with cocoa?” — a cook, 5.0★