Nantes Shortbread Cookies

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  • 4.5 oz unsalted butter, (softened)
  • 1 cup confectioner's sugar
  • 1/2 tsp salt
  • 1 egg, (lightly beaten)
  • 1 tbsp. vanilla extra
  • 2 cups all purpose flour, (sifted)
  • 1 1/4 tsp. baking powder

Egg Wash

  • 1 egg, (lightly beaten)
  • 1 tsp. coffee or vanilla extract


  1. Cream the sugar and butter in a stand mixer until creamy, about 3 minutes. Add the egg and vanilla extract to the butter/sugar mixture until smooth. Stir in the flour and baking powder until incorporated completely. 
  2. Gently knead the dough on a lightly floured countertop, using your hands for 3-5 minutes and then cover the dough in plastic wrap.   Refrigerate for at least one hour. 
  3. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 
  4. Roll out the dough to a thickness of 1/8 inch and cut out using a 2 inch biscuit (or cookie) cutter.  Place cookies on the cookie sheet with about 2 inches in between each cookie
  5. Brush the tops of the cookies with the egg wash.  Use the back of a fork to create decorative patterns on the tops of the cookies
  6. Bake for 12-15 minutes or until golden brown.