Yesterday, I posted the Lavender London Fog Lattes for Mother’s Day tea.  I suggested making them with my favorite Earl Grey tea!  But, we all know that even know “tea” is in the name, every good tea party needs something to nibble on.  I’m thinking nothing is more classic than Shortbread Cookies!  Plus, I have a thing for melt-in-your-mouth shortbread cookies.

If you love shortbread cookies, too. These are money. Wow, that adjective does not belong in a post about afternoon tea, but I’m leaving it there so you don’t think I’m getting all high-brow with posts about tea parties and such;)

Mmmmmmm, classic buttery shortbread.  These are so easy to make you guys.  Just a small handful of ingredients, cut into lady fingers, and fork-pricked to help them bake up nice and crisp.

Pro tip: If you want to make a big batch to keep on hand, these freeze beautifully in an airtight container.  Mother’s day or any day, a shortbread cookie with your afternoon tea sounds like an excellent momentary retreat.

For mother’s day, tea, chatting, and cookies is what any mom or grandmother really wants, right??  So pour yourself a cup of tea or a lavender London fog latte, if you are feeling fancy, and of course, snag a couple classic shortbread cookies.

If you make the tea lattes, shortbread, or any recipe for mom’s day this weekend, be sure to snap a photo and tag @almostproperly on Instagram!  Love seeing what you make!

Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 36+ cookies

  • 1 1/2 cups butter, room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1/4 tsp. kosher salt

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy, scraping down the sides of the bowl as needed. Add the vanilla extract and beat until combined. Stir in the flour in 3 additions. Add salt with the first addition flour. Scrape down the sides of the bowl as needed and mix until flour is combined and dough holds together.

Divide dough into two parts, and lay first piece of dough on top of a piece of parchment paper. Place a second sheet of parchment on top and roll out dough into a roughly rectangular shape that is about 1/2 inch thick. Cut dough into roughly 2.5" x 1" rectangles. Transfer cut cookies to a baking sheet (I recommend a baking on a pizza stone!). Repeat this process with remaining dough.

Prick each cookie with a fork and bake for 12-15 minutes until lightly golden, but not brown.