Shortbread Sticks


Flour, sugar, and butter are all you need to make these classic shortbread cookies. Roll them nice and thick for a satisfying, chewy texture.

Shortbread Sticks
Photo: Adam Albright
Hands On Time:
20 mins
Total Time:
1 hrs


  • 1 ½ cup all-purpose flour

  • ½ cup powdered sugar

  • cup butter

  • 2 - 3 tablespoon red decorating sugar


  1. Preheat oven to 325°F. In a medium bowl stir together flour and powdered sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Gently knead into a ball. (The mixture may appear crumbly at first.) On a lightly floured surface roll dough to a 12 x 5-inch rectangle. Sprinkle with red decorating sugar.

  2. Cut dough crosswise into twelve 1-inch-wide strips. Arrange 1/2 inch apart on two ungreased cookie sheets. Bake 15 to 18 minutes or until edges begin to brown. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months.

Nutrition Facts (per serving)

175 Calories
10g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 175
% Daily Value *
Total Fat 10g 13%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 82mg 4%
Total Carbohydrate 19g 7%
Total Sugars 7g
Protein 2g
Calcium 5mg 0%
Iron 0.7mg 4%
Potassium 20mg 0%
Folate, total 29mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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