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 bet this ice cream is amazing! It looks like it would be!
Thanksgiving is such a great holiday. I, too, enjoy family time and food. And I find it so much fun to host!
this sounds absolutely amazing!!
This looks really yummy! We are somehow out of ice cream but have fresh cranberries in the house, so may have to reverse things with this recipe!
ahh! I’m so glad that you’re still blogging! When I was in highschool, i used to visit your blog everyday because I simply loved your recipes that much! Then university started and life got busy. Now I’m back into the blogging world and so just wanted to pop by and say hi!
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Best of luck for the following!
I may not be the best at making this wonderful ice cream, but I bet that I’m the best to eat them up because I’m a big fan of ice cream. Thanks Jen for sharing.