The Best Panera Shortbread Cookie Recipe Ever
I love shortbread. More specifically, Panera’s shortbread. This is the best Panera shortbread recipe ever! It is quick and so easy to make.
Combine butter, cake flour, confectioner’s sugar, baking soda and vanilla. I use a mixer with a paddle attachment. I tried to make it with my hand mixer, but it came out crumbly instead of a dough. If you don’t have a paddle attachment, try to use your mixer but keep in mind may take awhile for the dough to form.
Form the dough into a ball and then cut into two. I have a small oven, so I use half sheet pans. Even with a large oven, half of the dough is much easier to roll out than the entire amount.
Roll out the dough to form a circle. I roll out the dough to about 1/2 inch thick. You don’t want the dough too thin or else the cookies won’t have a good “bite” and may be crispy. Cut the dough into 8th’s, like a pizza. Transfer to a cookie sheet lined with parchment paper.
Use a meat tenderizer to gently press the pattern onto the cookies. This will give them their unique look.
Bake at 325 degrees for 20 minutes or until the edges have slightly browned. Don’t over bake.
2 sticks butter; softened
2 cups cake flour (this makes a much lighter cookie versus using all purpose flour)
3/4 cup confectioner’s sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla