Wednesday, November 30, 2011
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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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6 Responses to “Cookie Carnival – Blueberry Lemon Cookies”

  1. #
    1
    SiHaN — May 31, 2008 at 12:58 am

    how did you manage to get yours looking lyke the crumbly toppings of a muffin? my are so darn smooth!!! gosh.. yours look reallie enticing. great job!

  2. #
    2
    Mevrouw Cupcake — June 2, 2008 at 7:09 pm

    Cakey is just the word I was looking for! We gobbled these all up in flash!

  3. #
    3
    Jen — June 2, 2008 at 8:06 pm

    I’m not sure how I did it. I just followed the directions… I used frozen blueberries and my batter definitely looked like ice cream out of the fridge. I love cakey cookies so these really hit the spot for me!

  4. #
    4
    Hygeian Stew — June 4, 2008 at 11:52 am

    Those do look like muffin tops (the yummy part). I enjoyed the cakey cookies too!

  5. #
    5
    DoLee Spurgeon — May 24, 2021 at 11:17 am

    I this her’s probably looked more bumpy is because she didn’t chop her rhubarb as finely, so it didn’t break down as much. You can end up with Rhubarb sauce fairly easily.

  6. #
    6
    sam — May 21, 2026 at 4:36 am

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