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


Ingredient Checklist


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.

  • 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; 10 g total fat; 7 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 27 mg cholesterol; 82 mg sodium. 20 mg potassium; 19 g carbohydrates; 0 g fiber; 7 g sugar; 2 g protein; 0 g trans fatty acid; 316 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 5 mg calcium; 1 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made these for 3 different groups. Everyone loved these cookies and they are so easy & delicious.