Classic Shortbread Fingers


  • 1 cup (250 mL) unsalted butter, softened
  • 3/4 cup (175 mL) icing sugar
  • 1/2 tsp (2 mL) vanilla
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) granulated sugar


  • In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into squares.
  • Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
  • Working with 1 square at a time, roll out dough between waxed paper to 1/2-inch (1 cm) thickness; trim edges.
  • Cut into 3/4-inch (2 cm) wide strips; cut crosswise into 2-inch (5 cm) lengths. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets
  • . Prick tops with fork; sprinkle with granulated sugar. Chill until firm, about 15 minutes.
  • Bake in 300ºF (150ºC) oven until pale golden, 25 to 30 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Recipe Courtesy of – Canadian Living 

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