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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Go pink! Can’t go wrong with a fudgy brownie topped with pretty frosting. So pretty and yummy. 🙂
beantownbaker — October 6th, 2013 @ 8:13 pm
Go pink is right!!
they look so yummy!
This looks super delicious! And a great twist on the typical chocolate or caramel pairing with brownies.
Wow, these look so delicious and beautiful too!!
that raspberry frosting sounds absolutely wonderful!! the more the merrier 🙂