Wednesday, November 30, 2011
2 comments »

Shortbread Cookies

Shortbread Cookies are a classic cookie that is often overlooked. I was always the weird one who ordered a box of shortbread cookies while others were ordering caramel delights and thin mints. I had no idea making Shortbread Cookies was so easy. Three simple ingredients come together in just a few minutes. You could be enjoying a Shortbread Cookie about 20 minutes after you print this recipe.

My sister thought these would be better with some sprinkles on them. In fact, she rolled some of her Snickerdoodles in sparkly sprinkles and we dubbed them Sparkledoodles. But I digress. I do agree that these could be made even more festive by rolling the edges in some sprinkles.

Two Years Ago: Goat Cheese and Tomato Tarts and S’mores Cookie Bars
Three Years Ago: Black Bean Cakes

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Shortbread Cookies

Yield: 3 dozen cookies

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
2 cups flour

Directions:

Cream butter and powdered sugar. Add flour gradually and stir, eventually working with hands.

Form into balls and place on a cookie sheet. Flatten with a cookie press, fork, or bottom of a glass.

Bake at 350 for 15 minutes or until just slightly browned at edges.

Recipe from Me Likey Food

Cookies, Dessert
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13 Responses to “Spiced Butternut Squash Cupcakes”

  1. #
    1
    Karina — November 19, 2010 at 12:29 pm

    Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.

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    2
    oneordinaryday — November 19, 2010 at 1:02 pm

    This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.

  3. #
    3
    EliFla — November 19, 2010 at 2:21 pm

    HAppy to be your 705th follower!!!
    These cupcakes are wonderful…ciao Flavia

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    4
    Megan — November 19, 2010 at 2:37 pm

    Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!

  5. #
    5
    Fun and Fearless in Beantown — November 19, 2010 at 3:33 pm

    You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!

  6. #
    6
    theblogisthenewblack — November 19, 2010 at 4:20 pm

    Wow, what a great idea. Looks delicious!

  7. #
    7
    Lauren — November 19, 2010 at 4:23 pm

    Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).

  8. #
    8
    Daisy — November 19, 2010 at 4:58 pm

    most favorites of all time! wow!
    What a great idea to use the signature ingredient in a cupcake. these look perfect.

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    9
    Nutmeg Nanny — November 19, 2010 at 5:50 pm

    Yum! I love that you topped it with crystallized ginger…one of my favorites!

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    10
    Kelsey — November 19, 2010 at 5:56 pm

    I love everything about this recipe. What a great post!

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    11
    Kathleen — November 20, 2010 at 2:20 am

    These look amazing!!!!

  12. #
    12
    The Small Boston Kitchen — November 20, 2010 at 3:21 pm

    It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!

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    13
    Sherry G — November 20, 2010 at 6:46 pm

    These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!

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