These Buckingham Palace Shortbread Cookies are rich, tender, and buttery. They were among the late Queen Elizabeth’s favorite sweets for her afternoon tea. This recipe is from the Buckingham Palance Pastry Chef, John Higgins.
1 cup salted butter, softened
1 teaspoon vanilla
1 cup powdered sugar, sifted
½ cup cornstarch, sifted, more for dusting.
2 cups all-purpose flour
Powdered sugar, for dusting
Preheat the oven to 350 degrees.
Grease a baking sheet with cooking spray or line with a silicone baking mat. Set aside.
Sift together the powdered sugar and cornstarch into the bowl of a stand mixer.
Add the butter and vanilla.
Cream together until the mixture is light and fluffy.
Add the flour and mix just until a dough forms. Do not overmix.
Lightly dust a flat surface with powdered sugar and turn the dough out onto the surface.
Use a rolling pin to roll the dough into a rectangle that is ½-inch thick.
Cut the dough into 16 rectangles.
Use a fork to make prick marks on each of the rectangles.
Transfer the cookies to the prepared baking sheet.
Bake in the preheated oven for 10-15 minutes or until just beginning to turn golden.
Remove from the oven and allow to cool on the baking sheet.
Remove the cookies to a serving platter or in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Bake
- Cuisine: Scottish
Keywords: Queen's favorite Buckingham Palace Shortbread cookies, shortbread recipes, shortbread cookies, cookie recipes, easy cookie recipes