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Shortbread Cookies

  • Cooking time25 min
  • Prep time10 min
  • Makes 36 cookies
recipe image Biscuits sablés


  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1/2 cup icing sugar
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour

Nutrition facts

Total Fat5.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat2.500 g
Cholesterol0 mg
Sodium45 mg
Total Carbs7.00 g
Dietary Fiber0.0 g
Sugars0.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium2 mg
Iron0.00 mg
Potassium11.000 mg
Omega-30.30 g
Omega-61.00 g


  1. Preheat oven to 325°F (160°C).
  2. Beat Becel® salted margarine sticks in large bowl with electric mixer until fluffy, about 3 minutes. Beat in sugar and vanilla until pale and fluffy, scraping down sides of bowl occasionally, about 2 minutes. Beat in flour on low speed just until blended.
  3. Evenly press dough into 13- x 9-in. (33 x 23 cm) baking pan.
  4. Bake 25 minutes or until firm and golden. Cool 15 minutes on wire rack. Cut into 36 pieces, approximately 2-1/2 x 1-in. (6 x 2.5 cm). Remove from pan and cool completely.
TIP: Cookies can be baked ahead and frozen in an airtight container or food storage bag up to 3 weeks. Thaw at room temperature until no longer frozen, about 30 minutes .