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. 
How I wish I knew of this recipe a few weeks ago! I didn’t have cream of tartar on hand and didn’t want to risk making snickerdoodles without out so I used a sugar cookie recipe instead… blah! But now I know for next time this exists! Great job on your snickerdoodles. They look perfect!
Sorry to hear that. These were very good. I can’t believe I’ve never made them before…
How do you do it? Where do all the cookies go? Is Carlos put’n on his winter weight? I am impressed in all the cookies you’ve made. Looking forward to what you’ll do next.
Haha Scott. I have to admit I’m a little cookie-d out. I’m making the last batch today. Most have been going to work and we’ve been eating some. I also have 3 kinds in the freezer to take to CT with us when we’re there.
hiya.. thanks so much for sharing the recipe.. the only thing i did a bit different was melt the butter before mixing with the sugar.. these cookies taste soo yummy.. fluffy on the inside and crispy on the edges!! thanks again.. happy holidays!