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

Print Save

Shortbread Cookies

Yield: 3 dozen cookies


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


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

    Pin It

3 Responses to “Rum Punch Cupcakes”

  1. #
    Joelen — July 15, 2008 at 4:46 pm

    This is getting starred! I’m hosting a caribbean inspired dinner next month and this is perfect!

  2. #
    Jen — July 16, 2008 at 1:06 am

    The pina colada ones were REALLY good too

  3. #
    Ivy — July 16, 2008 at 6:04 pm

    Oh my! This are so cool. I love how you did the frosting dripping down the cupcake-they are so party savvy. 🙂

Leave a Comment