Cut while warm; fully cold shortbread is more likely to crack.
A crisp, buttery tray bake cut into tidy fingers for a Christmas cookie tin.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Classic Christmas Shortbread Fingers Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- 8-inch square metal pan
- parchment
- mixer
- fork
- knife
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix
- Beat butter and sugar just until smooth. Mix in salt and flour on low speed until clumps form; press together without kneading.
Shape
- Heat oven to 325°F (165°C), or 300°F (150°C) fan. Line an 8-inch square metal pan. Press dough evenly into the pan; prick with a fork and score 24 fingers.
Bake
- Bake 35–40 minutes until the edges are golden and the center looks dry.
Cool
- Rest 10 minutes in the pan, cut along the score marks, then cool 30 minutes before lifting.
Chef’s Science & Pro Tips
Ingredient science
Cut while warm; fully cold shortbread is more likely to crack.
Technique & texture
Measure flour without packing the cup; excess flour makes dough harder to shape.
Finishing & serving
Use cool trays and let the cookies firm before moving them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Keep airtight in a cool dry room for up to 5 days. |
| Refrigeration | As described | Baked refrigeration is unnecessary; use airtight containers if the room is hot. |
| Raw freezing | up to 1 month | Freeze unbaked dough airtight up to 1 month; thaw in the refrigerator before shaping. |
| Baked freezing | up to 2 months | Freeze completely cool cookies up to 2 months, separated by parchment. |
| Restoring | As described | Thaw sealed at room temperature. Refresh plain unglazed cookies at 300°F (150°C) for 3–5 minutes and cool fully. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Why should I cut the fingers while warm?
Warm shortbread cuts cleanly along the score marks; fully cold shortbread is more brittle.
Can I use a round pan instead?
This formula is sized for an 8-inch square pan. A different shape changes thickness and baking time.
How do I pack the fingers without breaking them?
Cool completely, lay flat in a rigid tin and separate layers with parchment.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
