Utterly Buttery Shortbread From The Cookie Book Recipes

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

Ingredients

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.

BASIC SHORTBREAD COOKIES

Basic Shortbread Cookies image

This is from the 2005 Hallmark Christmas Cookie Book. The key to success with this thick shortbread is baking it slowly so that it doesn't brown.

Provided by Heidi Swanson

Categories Dessert

Time 1h8m

Yield 1 dozen

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 1/4 cups all-purpose flour
1/8 teaspoon salt

Steps:

Beat butter at medium speed until creamy; gradually add sugar, beating well.
Stir in vanilla.
Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
Roll dough to 1/2 inch thickness on a lightly floured surface.
Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
Place 2 inches apart on an ungreased baking sheet.
Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.

Nutrition Facts : Calories 3041.4, Fat 186.9, SaturatedFat 117, Cholesterol 488.1, Sodium 1603.9, Carbohydrate 314.9, Fiber 7.6, Sugar 100.9, Protein 31

SHORTBREAD

Shortbread image

From "The Gourmet Cookbook" -- easiest and most delicious cookie I've ever made. I use a food processor to make this.

Provided by heidi

Categories Dessert

Time 25m

Yield 8 cookies, 8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup unsalted butter, softened
1/4 cup superfine sugar (can also grind down regular sugar in a food processor until fine)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Steps:

Put a rack in the middle of the oven and preheat to 375 degrees F.
Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
Bake shortbread until edges are golden, about 15 minutes.
Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
Keeps in an airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 183.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 38.3, Carbohydrate 18.2, Fiber 0.4, Sugar 6.3, Protein 1.7

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