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Shortbread originated in Scotland, where it is still considered something of a national food. Old-fashioned cooks spoke of a baked dessert made with plenty of shortening as being "short."

Adapted from a recipe in The Mother' Center Cookbook, this is moist and crispy at the same time. Is such a thing is possible? I think of it as sort of a cookie cake, with the best attributes of both. True shortbread is made without eggs. So this recipe is not traditional, but it's still delicious, so I don't care. Do you?

  • Duration
  • Cook Time
  • Prep Time


  • 3 cups flour
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 1 egg
  • 2 sticks butter


  1. Preheat oven to 325°F.
  2. Mix all ingredients in food processor until combined, about 3 to 4 minutes.
  3. Press dough into an 8-inch square baking pan and pierce all over with tines of a fork. Score dough into squares.
  4. Bake at 325 °F for 1 hour. Let cool, and store in an airtight container until serving.

Contributed by: Quick & Kosher, JAMIE GELLER