Tartine Bakery Shortbread Cookies

When I moved away from San Francisco, I knew there would be three things I would miss more than anything else in the world or even more than life itself. I was going to miss Green Apple Books, Mission Chinese Food, and Tartine Bakery. The twisting corners of the book store, the numbing sichuan lamb face of Mission Chinese food, and most of all, the great french style desserts at Tartine. I loved their lemon tarts, their almond croissants, everything.

I'm not at the place yet where I feel comfortable making those amazing croissants, but I thought I would try their shortbread cookies. These were by far the best shortbread cookies I've had in my life. They were firm when you broke them apart with your fingers, but they melted in your mouth the second they touched your tongue. They were light and super buttery. I've never had a cookie like this before in my life. Best of all, this recipe is extremely easy. Anyone can make it just as delicious as the bakery.

Tartine Shortbread Cookies


  • 1 cup + 2 Tbsp soft unsalted butter
  • ¼ tsp salt
  • 1 ¾ cup +2 Tbsp flour
  • 1/2 cup + 2 Tbsp cornstarch
  • ⅓ cup sugar + more for topping


  1. Preheat oven to 325 degrees
  2. Cream salt, sugar and butter together. Mix flour in with butter until smooth
  3. Pat dough into a 6x10 inch pan and bake for 30-40 minutes or until golden
  4. Remove from oven and sprinkle with extra sugar. Cut into small fingers while warm but let cool completely before removing from pan


  1. So good! I made a lemon version of these and they were so scrumptious, I had to blog about them :)

  2. the original version has cornstarch in it...is your version without cornstarch or was that an oversight?


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