Easy Eggless Shortbread Cookies Recipes

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

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.

SIMPLE SHORTBREAD COOKIES

Steps:

• Cream butter and sugar.
• Add flour, mix well.
• Roll out and cut into desired shapes, place on a parchment lined baking sheet.
• Bake at 350°F for 10 to 12 minutes until pale golden.

EGGLESS SHORT BREAD COOKIES

Steps:

• Preheat oven to 175 Degrees Celsius.
• Line some trays (around 2-3) with baking paper.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (If the butter is too hard, microwave it for about 40 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to the butter and sugar mixture. (You can choose the amount of vanilla you want to use).
• Combine salt, flour and baking powder in a separate bowl. (Preferably a bigger one than the one in the which the sugar mixture is in).
• Combine the dry and wet ingredients, using either a whisk or your hands. The dough should be a bit sticky at this point.
• Add extra flour as needed until dough becomes less sticky. I used around 3 Tablespoons, because you don't want the dough to be too tough or sticky.
• Form 12 equal-sized balls, or vary it to the size you want. The smaller the cookies, the more cookies you get, but don't make them too small or big. Place the balls into the trays. Flatten the balls a bit to help them expand. Don't keep the balls too close otherwise they will stick together.
• Bake the cookies for 8-10 minutes, or until the bottom is golden brown.