Wednesday, November 30, 2011
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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

Cookies, Dessert
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9 Responses to “Yellow Cupcakes with Swiss Meringue Buttercream”

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    cakewhiz — March 30, 2011 at 6:40 am

    I agree with you…i think the right type of frosting can really change the flavor of a cake/cupcake.
    Your cupcakes turned out beautifully and i am sure they taste superb!

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    2
    beantownbaker — March 30, 2011 at 5:17 pm

    Are you coming to Cupcake Camp? I haven’t decided what I’m making, but it’ll likely include SMBC. If you try mine and hate it, I’ll have to accept that you just don’t like it.

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    beantownbaker — March 30, 2011 at 5:17 pm

    Sorry to make you crave desserts!

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    beantownbaker — March 30, 2011 at 5:17 pm

    Aww thanks. Practice makes perfect. I don’t even want to think about how many cupcakes I’ve frosted…

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    beantownbaker — March 30, 2011 at 5:18 pm

    I enjoy carrot cake but Hubby doesn’t like it, so I never make it. I just might have to soon though…

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    beantownbaker — March 30, 2011 at 5:18 pm

    Ha that’s funny. I’m not going to lie, I love me some cookie cake!

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    beantownbaker — March 30, 2011 at 5:18 pm

    Thanks!

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    wearenotmartha — March 30, 2011 at 6:07 pm

    These are absolutely beautiful! And I love the idea of swiss meringue buttercream 🙂

    Sues

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    Lara — April 3, 2011 at 2:11 pm

    what tip number do you use to get your perfect looking frosting swirl? i’ve been having a difficult time making it look symmetrical!

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