You know that cookie that you just can’t forget about? This is one of those cookies. I don’t know what it is about a shortbread cookie, but I LOVE them! It must be all of the butter and sugar…thats a great combo.
One great thing about these cookies is that they are so simple to make. I also keep all of these ingredients on hand, so I’d be able to whip these up any time.
Shortbread Cookies
1 C. butter, softened
1/2 C. powdered sugar
1/4 Tsp. salt
1/4 Tsp. baking powder
2 C. flourInstructions: Cream butter and powdered sugar in bowl until light and fluffy. Combine remaining ingredients and add to butter mixture. Beat until thoroughly blended. Divide mixture into 2 parts and press into 2 9″ cake pans. Prick dough all over with a fork,
1 C. butter, softened
1/2 C. powdered sugar
1/4 Tsp. salt
1/4 Tsp. baking powder
2 C. flourInstructions: Cream butter and powdered sugar in bowl until light and fluffy. Combine remaining ingredients and add to butter mixture. Beat until thoroughly blended. Divide mixture into 2 parts and press into 2 9″ cake pans. Prick dough all over with a fork,
**If you do not have this size of pan, a small pyrex will work too. I cooked all of my dough in one 11×8 pyrex dish. You do not want the dough to be too thin. 1/2″-3/4″ thick in the pan. Choose pan accordingly. Cook for 10-15 min on 350 degrees fahrenheit until light golden brown.
Cut into wedges or squares. Serve warm or cold. Makes 24 cookies.
You can serve the cookies as is, sprinkle with powdered sugar, or lightly frost with a homemade buttercream. Our favorite buttercream can be found here.
This is what they look like fresh out of the oven. Light golden brown.
 |
 |
Caring is sharing! Don’t forget to use one of our many “share” buttons, or hover over the image below and pin it!
Leave a Reply