Shortbread Sticks
Flour, sugar, and butter are all you need to make these classic shortbread cookies. Roll them nice and thick for a satisfying, chewy texture.
Rate This!
Shortbread Sticks
Directions
- Preheat oven to 325 degrees 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 (Shortbread Sticks)
- Per serving:
- 175 kcal ,
- 10 g fat
- (7 g sat. fat ,
- 0 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 27 mg chol. ,
- 82 mg sodium ,
- 19 g carb. ,
- 0 g fiber ,
- 7 g sugar ,
- 2 g pro.
Recipe Collections
Reviews (1)
bcwmelv69016
365 Days Ago
I made these for 3 different groups. Everyone loved these cookies and they are so easy & delicious.