Copycat Trefoils

Copycat Trefoils


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Shortbread cookie fans, this is your recipe. Be sure to pick up a box or two of these timeless Girl Scout cookies - then compare with the homemade recipe!

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Chicago, IL

Time needed

10-12 min cooking

Serving Size / Yield

5-7 servings


  • 4½ cups Flour
  • 1⅓ cups Sugar
  • 1 Tbsp Salt, or to taste
  • 1 lb Unsalted Butter, softened but still cool
  • 2 tsp Vanilla Extract

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In a mixing bowl fitted with the paddle attachment, combine flour, sugar and salt.
Add butter; cream the mixture until well combined, add vanilla extract once the butter is almost fully incorporated. Divide the dough into 2 pieces and shape into square or round logs, about 1 1/2" thick. Chill at least an hour.
When ready to bake, remove dough from the refrigerator 15 minutes prior to slicing. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cut slices of the cookie logs 1/8" to 1/4" thick. Bake for 15 minutes and check. The middle should begin to firm up and the cookies should start to turn light brown in color.
Cool and store in an airtight container, if not eating immediately.

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