Basic Shortbread Cookies
"This is from the 2005 Hallmark Christmas Cookie Book. The key to success with this thick shortbread is baking it slowly so that it doesn't brown."
- Ready In:
- 1hr 8mins
- Ingredients:
- 5
- Yields:
-
1 dozen
ingredients
- 1 cup butter, softened
- 1⁄2 cup sugar
- 1⁄4 teaspoon vanilla
- 2 1⁄4 cups all-purpose flour
- 1⁄8 teaspoon salt
directions
- Beat butter at medium speed until creamy; gradually add sugar, beating well.
- Stir in vanilla.
- Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
- Roll dough to 1/2 inch thickness on a lightly floured surface.
- Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
- Place 2 inches apart on an ungreased baking sheet.
- Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.
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Reviews
-
These shortbread cookies were sooo good. I halved the recipe. The only change I made was I added a bit of water to my dough because it just wasn't coming together. I also chilled my dough twice, after rolling and then after cutting. These came out perfect.
RECIPE SUBMITTED BY
I live in northern Illinois. I work as a Medical Transcriptionist, am also a church organist. I love to cook and bake, knit and sew. I have been the organizer for the churchs fall bazaar luncheon for the past few years. It's wonderful to hear how much everyone likes the food and especially when they ask for the recipes! I try recipes from RecipeZaar out on the guys at work - they love it! They are my guinea pigs (testers) for the church bazaar meal.
