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Chocolate Shortbread Cookies

Lauren Paige Richeson · tasteofhome.com · 2018 · 1 dozen

Against 433 shortbread recipes

More butter than 81% of recipes and no salt, unlike 63%.

See how all 433 shortbread recipes compare →

Get the method at tasteofhome.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More butter than 81% of recipes: 91% of the flour weight against the typical recipe's 81%.
  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Butter: 91%, 82nd percentileSugar: 48%, 69th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 1/4 cup butter, softened≈ 57 g
  • 1/4 teaspoon vanilla extract≈ 1.1 g
  • 1/2 cup all-purpose flour≈ 63 g
  • 1/4 cup confectioners' sugar≈ 30 g
  • 1 to 2 tablespoons baking cocoa≈ 8 g

flour 63 gbatter 159 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter91% · 82nd percentile
  • Sugar48% · 69th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
300°F / 150°C
median 350°F
Time
20 to 25 minutes
median 18 minutes

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Nearest by baker's percentages: butter, sugar, starch, salt.

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