May 2019 | The Honest Spoon




It’s the end of May and we are speeding into summer. I absolutely CANNOT wait!! As I have said at least a million times before- I LIVE for summer. Here in the Pacific Northwest we have extraordinarily long days…… it’s light out until 10pm kind of extraordinary days. That means you will find me outside from the second I get home from work until the last possible minute of the day. I will cook, eat, read, and hammock my life away until it’s time for me to turn in.

No matter the weather though, the baker in me cannot go long without baking something. While the next couple months will be filled with posts about berry picking and all the fabulous things I will make as a result…..“right now” me is in between seasons. Lately, my family has been asking for these shortbread cookies over and over. Frankly, it’s the easiest thing in the world so I am quick to say “Sure! No problem!”. Really, its just butter, powdered sugar, and flour.


As the seasons progress, I may find myself sandwiching two cookies with fresh jam, or adding a healthy amount of lemon zest and poppy seeds. Come Fall or Winter, I may dip these in a dark chocolate ganache- leaving some plain chocolate and rolling others in toasted almond or crushed toffee. I might even dip them in a hot pink icing and top with sprinkles for a birthday party. Basically, these bad boys have endless possibilities. It helps that they are ridiculously crisp, buttery and delicious. They also store well in an airtight container (or freezer). Another major plus? They do not spread when baking! That makes them an excellent choice for cookie cutter type iced cookies!!

I do have a couple PRO TIPS:

  1. use powdered sugar to roll out the dough! It keeps the dough light and slightly sweet. Using the traditional option of flour results in a tougher cookie.

  2. keep your steps quick and light. If you over process the dough, your cookies will be tough. Meaning, pull the dough together just enough to roll it into a ball- do not knead it.

  3. If you have time, set the cut cookies in the fridge for 10 minutes before baking. It will result in a slightly more tender and crisp cookie. Not necessary, but a nice little plus- especially if it’s hot and humid out!



makes 24 2-3” cookies |


  • 1/2 lb butter (two sticks), room temperature

  • 1/2 Cup powdered sugar

  • 2 Cup Unbleached White Flour


1. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.

2. In a stand mixer, using paddle attachment, cream together butter and powdered sugar for 2-3 minutes until light and creamy.

3. Add flour, on low speed, to butter mixture, and and mix until just mixed.

4. Lightly dust a work surface with powdered sugar. Place the dough on the surface and quickly bring dough together into a ball. Divide dough into two parts.

5.  Place one part of the dough on the powdered sugar surface and dust with a bit of powdered sugar on top. Roll out to 1/4’ thick. Using a 2-3” round cutter, cut about 12 cookies. Use an off set spatula to pick up and place on prepared cookie sheet. Repeat with the balance dough. Piece together any scraps and repeat.

6. Bake for 10-12 minutes. Let cool before serving.

Store in an airtight container for one week. Or store in the freezer up to three months.

As always, please let me know what you think! I love to hear your comments and feedback!