Shortbread Cookies – a delicious recipe with unsalted butter, fruit sugar, white flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir the softened butter and sugar together until well mixed.
2
Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
3
At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
4
If you are real adventurous you can roll the dough out and use cookie cutters.
5
Preheat oven to 350u00b0.
6
Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet. You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
7
They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
8
I only make these at Christmas and you can decorate them with sprinkles if you like before baking.
1443
kcal
Calories
93
g
Fat
142
g
Carbs
13
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 3 ingredients. The key ingredients include: 1 lb unsalted butter, 1 cup fruit sugar or 1 cup superfine sugar, 4 cups white flour.
Yes, 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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