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

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14 Responses to “Triple Layer Oreo Cake”

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    URBakin'MeCrazyy — February 9, 2011 at 5:10 pm

    This look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
    Megan♥
    http://urbakinmecrazyy.blogspot.com/

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    Cupcake Kelly — February 10, 2011 at 2:14 pm

    that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.

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    Elina (Healthy and Sane) — February 10, 2011 at 7:55 pm

    OMG – I want!!! 😀

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    Anonymous — December 16, 2011 at 1:36 pm

    hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks

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    Anonymous — January 20, 2012 at 8:06 pm

    This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?

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    Claire — February 10, 2012 at 11:46 pm

    Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂

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    nette — December 24, 2012 at 3:38 am

    This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!

    • beantownbaker — December 24th, 2012 @ 5:48 pm

      Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.

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    Tastes of Lizzy T — June 1, 2013 at 5:52 am

    Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)

    • beantownbaker — June 10th, 2013 @ 12:33 pm

      Thanks and welcome! You should definitely make this cake if you like Oreos at all.

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    Betty Kang — July 22, 2013 at 11:17 am

    OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!

    • beantownbaker — July 22nd, 2013 @ 1:13 pm

      It definitely takes a little bit of extra effort, but it’s so worth it!

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    Karen — June 2, 2014 at 12:46 pm

    What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!

    • beantownbaker — September 2nd, 2014 @ 7:09 pm

      Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.

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