Receta Shortbread Cookies
Pages
Shortbread Cookies
I'm not sure if I've ever met
anyone who didn't like shortbread. I know lots of people that love it though.
It's such a simple cookie, and a real treat to eat because of it's simplicity.
I love that it can be baked in a cake pan, cut into squares, cut with
shortbread cookie stencils, or just cut out with cookie cutters. There are so
many options. In addition, you could do as I did with some of them...dip them
in bittersweet chocolate.
Shortbread cookies are perfect for
holiday cookie trays or stacking in a cute little bag and tying with a ribbon
for a gift. I used clear plastic cookie stamps like the ones below (the same
company actually).
I left most of them plain but dipped
about 6 in some melted bittersweet chocolate and they were delicious! I like
mixing it up and turning one cookie into two flavors :). One of the reasons I
like shortbread is because of the texture, and it doesn't spread when you bake
able to see them after they bake. I hope you enjoy them as much as I did!
Shortbread Cookies
Makes about 15 2” cookies
Ingredients:
- - ¾ cup butter
- - ¼ cup granulated sugar
- - 2 cups all-purpose flour
Directions:
1. Preheat the oven to 350F. Blend together the
butter and sugar until fluffy. Mix in flour until blended completely, but do
not overwork the dough.
2. Roll the dough to 1/4”-1/3” thick. Cut into the
desired shapes. Place on a cookie sheet.
3. Bake for 20-25 minutes. The top of the cookies
should not brown.
Recipe adapted from Betty Crocker Cooky
This recipe may be linked up to: