SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Shortbread

Makes: 16 servings
Prep 15 mins Bake 325°F 25 mins
Shortbread
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 3  tablespoons  granulated sugar
  • 1/2  cup  butter
Directions

1. Preheat oven to 325F. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead until smooth.

2. On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut dough into circles, rerolling scraps as necessary. Place circles 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 20-25 minutes or until bottoms just start to brown. Transfer to write rack and let cool. Makes 16 cookies.

From the Test Kitchen
  • *To make shortbread strips, on a lightly floured surface, roll dough into a 6x4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces. Bake as directed.
Spiced Shortbread:
  • Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.
Cherry-Orange Shortbread:
  • Prepare as above, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.
Butter-Pecan Shortbread:
  • Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.
Lemon-Poppy Seed Shortbread:
  • Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.
Cranberry Shortbread:
  • Prepare as above, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.
Nutrition Facts (Shortbread)
  • Servings Per Recipe 16,
  • cal. (kcal) 98,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 2,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. A (IU) 243,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 62,
  • Potassium (mg) 12,
  • calcium (mg) 0,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe