Turn buttery dough into irresistible cookies and tarts
Classic shortbread dough gives you a head start on homemade cookies and beautiful desserts. You can make your own, or use our pre-made Shortbread Dough to get bakery-perfect results in minutes.
Made with flavorful, rich European-style butter, real vanilla, and cane sugar, our U-bake Classic Vanilla Shortbread Dough is delicious without any fancy preparation but can be used to make all kinds of cookies, tarts, and easy desserts.
Here are some of our favorite things to make with Classic Vanilla Shortbread Dough:
Classic Vanilla Shortbread:
- Thaw dough overnight in refrigerator.
- Slice into rectangles ¼-inch-thick or roll out softened dough to 1/4-inch thickness and cut into desired shapes.
- Transfer to baking sheets; sprinkle with decorating sugar if desired.
- Bake in preheated 350-degree oven for 10 to 15 minutes or until golden brown. Watch oven closely; baking times will vary with the size and thickness of cookies.
- Decorate and enjoy!
Shortbread with Fruit Compote
Arrange plain shortbread on a dessert plate with a simple fruit compote (cranberry, rhubarb, or berries) and a dollop of whipped cream
Shortbread Jam Sandwiches
Slice dough into 1/8-inch-thick rectangles, or roll dough between two sheets of baking parchment to 1/8 inch thickness. Spread half the cookies with your favorite jam and top with remaining cookies. Bake in preheated 350-degree oven for 10 to 15 minutes or until golden brown. Cool and dust with powdered sugar.
Bake plain shortbread in preheated 350-degree oven for 10 to 15 minutes or until golden brown. Cool completely. Working one cookie at a time, dip half into melted semisweet chocolate, then sprinkle with crushed peppermint candy, chopped toasted nuts, minced candied orange peel or ginger, or freshly grated orange zest and a pinch of flaky salt.
Roll shortbread dough to about 1/8 inch thickness. Put dough between 2 sheets of parchment paper if necessary. Cut out shapes (circles, hearts, stars, rectangles). Use a smaller cookie cutter to cut windows in half of these cookies, if desired. Spread uncut halves with raspberry jam and top with cut halves. Sprinkle with pearl sugar (optional) and bake, or dust cooled cookies with powdered sugar after baking. You can bake the mini cookies that you cut out, use the dough scraps to make more linzers, or snack on it (shhh!).
Nutty Shortbread Bars
On a lightly greased baking sheet or pan, roll or press out dough (1/2 package if using Grand Central U-bake shortbread) evenly with fingers to form an 8-inch square. Sprinkle evenly with ¾ cup chopped salted and roasted mixed cocktail nuts and press lightly into dough. Top with 1 tablespoon granulated or Demerara sugar. Chill for at least 30 minutes, then bake in preheated 350-degree oven for 10 to 15 minutes or until golden brown. Cool completely. Cool for 10 minutes and cut into bars.
Any Flavor Tart with Shortbread Crust
Press softened shortbread dough into a standard size tart tin and fill with your favorite tart filling.
Lemon Curd Tartlets
Let shortbread dough come to cool room temperature. Cut off pieces and press evenly into mini tart pans or muffin tins. Bake at 350 for 10-12 minutes until golden. Let cool. Meanwhile, make lemon curd. Spoon evenly into cooled shells and spread with back of spoon. Top with lightly sweetened whipped cream.
U-bake Classic Vanilla Shortbread may be purchased online for pick up or delivery