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Shortbread with Cacao Nibs

Buttery and thick shortbread cookies, dotted with chocolatey cacao nibs.
Prep Time 20 mins
Cook Time 1 hr
Course Brunch, Cookies, Dessert
Cuisine American, canadian, Scottish
Servings 24 cookies


  • 1 lb Butter Softened
  • 1 1/4 cup Icing Sugar
  • 2 tsp Vanilla
  • 4 cups All purpose Flour
  • 1/2 tsp Salt
  • 1 1/3 cup Cacao Nibs


  • Heat the oven to 325F. Line a 9x9 or a 9x13 pan with parchment paper, leaving some paper overhanging the sides, to life it out later.
  • In a large mixing bowl, cream together the butter and sugar until it's pale and fluffy. Add the vanilla. stir to combine.
  • Sift in the the flour and salt. Add the nibs. Stir to combine. The dough will be a bit crumbly, and you don't want to handle it too much. But give it a few presses and kneads, to make sure it's sticking together.
  • Press the dough firmly into your chosen pan. Try to flatten and even out the top.
  • Bake for about an hour. The top should look dry and slightly golden. Rotate the pan halfway through as well.
  • Cool in the pan for about 15 minutes. Then gently remove from the pan using the parchment paper overhang. Once they are just cool enough to touch, cut them using a serrated knife, like a bread knife. I cut them into 4 rows of 8, but cut them to any size you want.
  • Allow the cut cookies to cool fully on a wire rack. Store in an airtight container for up to 3 weeks. These cookies also freeze really well in a sealed container or bag for about 3 months.
Keyword Cacao, Cacao Nibs, Shortbread