Buttery 3 Ingredient Shortbread Cookies Recipes

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3-INGREDIENT SHORTBREAD COOKIES



3-Ingredient Shortbread Cookies image

These melt in your mouth. The secret is in the beating.

Provided by Carol

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 4

1 cup butter
1 ½ cups all-purpose flour
½ cup confectioners' sugar
12 maraschino cherries

Steps:

  • Preheat oven to 350 degrees F (180 degrees C.)
  • Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
  • Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
  • Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 12.6 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 72.9 mg, Sugar 3.3 g

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

THREE-INGREDIENT SHORTBREAD COOKIES



Three-Ingredient Shortbread Cookies image

This recipe is so easy and so tasty! You can dip half the cookie in chocolate once they have cooled completely. I have made these for Christmas cookies by dipping in chocolate and sprinkling with pecans. I have also used pink chocolate for baby showers.

Provided by StephD

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 20

Number Of Ingredients 3

1 cup butter, softened
½ cup superfine sugar
2 cups all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.
  • Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 14.5 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.8 g, Sodium 65.7 mg, Sugar 5 g

3 INGREDIENT MELT IN YOUR MOUTH SHORTBREAD COOKIES



3 Ingredient Melt in Your Mouth Shortbread Cookies image

This is my favourite shortbread cookie, and I always have the ingredients on hand. So simple to make and so delicious, it produces a very delicate shortbread that is sure to please.

Provided by Leslie

Categories     Drop Cookies

Time 25m

Yield 30 cookies

Number Of Ingredients 3

1 cup butter
1 1/2 cups flour
1/2 cup icing sugar

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients and mix for a FULL 10 minutes.
  • Yes, I said a full 10 minutes!
  • Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
  • I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
  • Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
  • Decorate with maraschino cherries or sprinkles if you feel fancy.
  • Bake for approx 15 minutes or until bottoms are very lightly brown.
  • Watch that the tops don't turn brown!

Nutrition Facts : Calories 84.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 54.2, Carbohydrate 6.8, Fiber 0.2, Sugar 2, Protein 0.7

3-INGREDIENT BUTTERY SHORTBREAD COOKIES



3-Ingredient Buttery Shortbread Cookies image

These buttery shortbread cookies are simply divine. They are melt-in-your-mouth amazing, bursting with the goodness of butter, and easily dressed up or down.

Provided by Chew Out Loud

Categories     Dessert

Number Of Ingredients 4

2 cups salted butter (cold and cut into pieces)
1 cup packed light brown sugar
4 1/2 cups all purpose flour (divided)
Optional: Your favorite sprinkles

Steps:

  • Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
  • In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
  • On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it's important to stop adding flour as soon as your dough feels like soft play dough.)
  • Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3x1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
  • Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
  • Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

Nutrition Facts : Calories 128 kcal, Sugar 4.5 g, Sodium 62.3 mg, Fat 7.8 g, SaturatedFat 4.9 g, TransFat 0.3 g, Carbohydrate 13.4 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 20.3 mg, ServingSize 1 serving

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