Buttery shortbread coins

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25 min


60 to 70 cookies

* PLUS Refrigeration Time: 60 minutes, Standing Time: 15 minutes, Baking Time: 14 minutes


  • 3/4 cup unsalted butter , at room temperature
  • 2/3 cup granulated sugar
  • 1 tbsp vanilla
  • 1 tsp salt
  • 1 egg yolk
  • 1 3/4 cups all-purpose flour


  • Place butter, sugar, vanilla, salt and egg yolk in a food processor. Whirl until smooth, scraping down side as necessary. Add flour. Pulse, occasionally scraping down side, until mixture comes together and starts to form a ball. Or beat all ingredients except flour together in a large bowl until mixed. Then gradually stir in flour. Lightly dust counter with flour, then turn out dough. Divide dough into 4 equal portions. If adding flavours from variations (see below), work in now. Shape each portion of dough into a log about 6 inches (15 cm) long and 1-1/4 inch (3 cm) wide. Wrap logs in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or place in a plastic bag and freeze up to 1 month.
  • When ready to bake, remove dough from refrigerator and let stand at room temperature about 15 minutes. This makes dough easier to slice. Preheat oven to 325F (160C). With a serrated knife, use a gentle sawing motion to slice into 1/3 inch (0.8 cm) thick coins. Spread out on 2 ungreased baking sheets. Bake 1 sheet at a time in centre of preheated 325F (160C) oven until edges are lightly browned, 14 to 16 minutes. Remove cookies to a rack to cool. Store in an airtight container in a cool place or in the refrigerator up to 2 weeks or freeze up to 1 month.

    Decorating tip: Roll logs in finely chopped pecans or pistachios, silver or gold balls, colourful sprinkles or a mixture of chopped dried cranberries and raisins.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 0.4 g,
  • Carbohydrates
  • 4.3 g,
  • Fat
  • 2.1 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 33 mg.

The small size of these cookies makes it impossible not to indulge! One batch can turn out five flavours, so there is a lot to choose from.

Lemon-poppy seed

Gently work in 2 tsp (10 mL) each finely grated lemon peel and 1 tsp (5 mL) poppy seeds.

Skor bar

Gently work in 2 tbsp (30 mL) finely chopped Skor bar.


Gently work in 2 tbsp (30 mL) finely chopped semi-sweet chocolate, 1 tbsp (15 mL) finely chopped candied ginger and 1/4 tsp (1 mL) ground ginger.

Five spice

Gently work in 1/4 tsp (1 mL) each fennel seeds and ground ginger and a pinch each of cinnamon, ground cloves and cardamom. Slice into coins. Press a pecan or walnut half or a few fennel seeds into centre of cookies on baking sheet.


Prepare dough as above and divide into 4 equal portions. Place each in a separate bowl. Using your hands, gently work following ingredients into each.