Slice & Bake Shortbread Cookies

Slice & Bake Customizeable Shortbread Cookies


  • 2 – Cardboard Paper Towel Tubes


  • 228 Grams Room Temperature Unsalted Butter 16 Tablespoons
  • 66 Grams Granulated Sugar ⅓ Cup
  • 50 Grams Brown Sugar ¼ Cup
  • 270 Grams All Purpose Flour 2 ¼ Cups
  • ½ Teaspoon Kosher Salt
  • 56 Grams Chopped Nuts or Dried Fruit ½ Cup
  • 100 Grams Milk, Dark or White Chocolate, Chopped 3.5 Ounces
  • 1 Teaspoon Vanilla Extract or 1 Teaspoon Orange Zest


  • Place the sugars and salt in the bowl of a stand mixer.  If you are using orange zest add it now and mix on low for 30 seconds.
  • Add the butter and mix on low until smooth.  Add the mix-ins: nuts, chocolate etc.
  • On low mix in the flour until combined. The dough may be crumbly so use your hands to bring it together.
  • Divide the dough in ½ and roll each into a log about 9” long.  Wrap each log in plastic wrap.
  • Cut the paper tube lengthwise and place the dough in the tube.  Tape to keep closed. This will insure that the roll of dough remains round and does not have any flat sides.
  • Place the dough in the refrigerator for 1 hour or as long as 2 days.
  • For longer storage double wrap the entire roll in foil, label and place in the freezer.
  • Preheat oven to 300 degrees Fahrenheit.
  • If the roll has been stored in the freezer place in the refrigerator the night before to make slicing easier or let sit on the counter for about an hour.
  • Cut into ¼” – 1/3” thick slices.  Place the slices on a cookie sheet lined with parchment paper and bake for aproximately 20- 22 minutes.
  • Remove from the oven and place the pan on a rack to cool for about 10 minutes.
  • Place the cookies directly on the rack and allow to cool completely.
  • Makes Approximately 60  Cookies