Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Flour, sugar, and butter are all you need to make these classic shortbread cookies. Roll them nice and thick for a satisfying, chewy texture.

Source: Better Homes and Gardens

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Credit: Adam Albright

Recipe Summary

hands-on:
20 mins
total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. In a medium bowl stir together flour and powdered sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Gently knead into a ball. (The mixture may appear crumbly at first.) On a lightly floured surface roll dough to a 12 x 5-inch rectangle. Sprinkle with red decorating sugar.

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  • Cut dough crosswise into twelve 1-inch-wide strips. Arrange 1/2 inch apart on two ungreased cookie sheets. Bake 15 to 18 minutes or until edges begin to brown. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months.

Nutrition Facts

175 calories; fat 10g; cholesterol 27mg; saturated fat 7g; carbohydrates 19g; mono fat 3g; sugars 7g; protein 2g; vitamin a 315.6IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 29mcg; sodium 82mg; potassium 20mg; calcium 5mg; iron 0.7mg.
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