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. 
I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..
I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.
How long does the frosting keep in the fridge? Can I leave it for two days?
beantownbaker — April 25th, 2013 @ 7:44 am
It will be fine in the fridge for a week or so.
wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…
beantownbaker — May 16th, 2013 @ 8:42 am
While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.
How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?
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beantownbaker — September 2nd, 2014 @ 7:24 pm
I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.