Shortbread Cookies
Submitted by nika
Simple shortbread cookies with butter, powdered sugar, and flour. Roll thin, cut into fun shapes, and bake until the edges turn golden. Only 4 ingredients and about 50 minutes start to finish.
YIELD
24 servingsPREP
15 minCOOK
25 minREADY
50 minSometimes the simplest cookies are the ones you keep coming back to.
Half a pound of softened butter gets creamed with powdered sugar until light and fluffy, then flour and salt bring it all together into a smooth dough. Roll it out a quarter-inch thick, grab your favorite cookie cutters (flowers, animals, classic rectangles), and prick each one with a fork for that traditional shortbread look.
A light dusting of sugar before they hit the oven gives the tops a subtle sparkle. Pull them when the edges just barely brown and you’ve got two dozen buttery, crumbly cookies that disappear faster than you can cool them.
Kitchen Tips
- Cream the butter on its own first until completely smooth before adding the sugar
- Roll the dough evenly to a quarter inch so all cookies bake at the same rate
- Prick each cookie with a fork to prevent puffing and to get that classic shortbread pattern
- These keep well in an airtight container for up to a week, if they last that long
Ingredients
Directions
Cream butter in mixer until smooth.
Add confectioners’ sugar and beat until light and fluffy.
Mix flour and salt and add, combining thoroughly.
Roll with rolling pin ¼ inch thick, cut (they suggest 1×2 rectangles; I rather prefer flowers or animals or something), place on ungreased baking sheet and prick with fork.
Makes about 24 cookies.
Bake at 350℉ (180℃) for 20 to 25 minutes or until lightly browned around the edges.
Cool on rack. (Can also dust with a little sugar before baking).
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