|Nutritional Guidelines (per serving)|
The simplicity of shortbread makes it popular, and the butter flavor is amazing. I sometimes add vanilla powder for extra flavor. A simple egg wash and sugar topping may be added before baking. Gently brush the egg wash — 1 egg white beaten with 1 teaspoon of water — onto the cookies and sprinkle with plain granulated sugar or a decorating sugar.
- 1 cup butter (room temperature)
- 1 cup sugar (granulated)
- 3 cups flour (all-purpose)
Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on the surface.
Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen cookies.
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"I have made this recipe several times and it always comes out great. I do, however, bake the cookies in a shortbread pan and do not use cookie cutters. I have tried other shortbread recipes using powdered sugar and they don't have that melt-in-your-mouth consistency!!" - Mary