Frank Stitt'S Shortbread Cookies – a delicious recipe with butter, sugar, salt, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth; 2 to 3 minutes. Sift the salt and flour, then add to the butter mixture, mixing until just combined.
2
Form the dough into a log about two-inches in diameter. Wrap the log with plastic wrap and chill for three hours or overnight. (Freeze for up to two months.)
3
Remove the dough from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch disks. Place on an ungreased baking sheet one-inch apart and bake until the bottoms of the cookes just turn golden; about ten minutes, turning the sheet 180 degrees after five minutes. Remove from the oven and cool completely on a rack.
1131
kcal
Calories
70
g
Fat
119
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3/4 pound unsalted butter (3 sticks), 1 cup confectioner's sugar, 1/2 teaspoon salt, 3 cups all-purpose flour.
Yes, Frank Stitt'S Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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