Shortbread Cookie
This shortbread cookie recipe is an easy one to memorize and yields simple, buttery treats to enjoy with coffee, alongside tea or after a big dinner that didn't leave much room for dessert.
Prep time:
Cook time:
Serves: 16
Calories per serving: 173
Ingredients:
Cook time:
Serves: 16
Calories per serving: 173
1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
confectioners' sugar, optional
Directions:
Preheat the oven to 325°F and have ready an ungreased, 9-inch square baking pan. Use a stand or hand mixer to beat the butter and sugar together in a large bowl. Beat them for five to seven minutes until the mixture is light and fluffy. Gradually beat in the sifted flour.
Press the dough into the square baking pan in a smooth layer. Use a fork to prick the dough all over. Editor's Tip: While pricking the dough with a fork isn't absolutely necessary, it does allow some of the steam to escape during baking so that the surface won't bubble up. It also gives shortbread cookies a classic, attractive pattern—prick the dough in neat rows so that the finished cookie bars will look pretty!
Bake the shortbread for 30 to 35 minutes, until light brown. Use a sharp knife to cut the shortbread into 16 squares while still warm. Move the pan to a wire rack to cool completely. You can dust the bars with confectioners' sugar or serve them plain. Editor's Tip: The cookies are ready when they're lightly browned across the top, with edges that are firm and slightly darker. Begin checking for doneness 5 to 10 minutes before the baking time ends—don't let them overbake or they'll be hard and burnt.
Source: tasteofhome.com
Press the dough into the square baking pan in a smooth layer. Use a fork to prick the dough all over. Editor's Tip: While pricking the dough with a fork isn't absolutely necessary, it does allow some of the steam to escape during baking so that the surface won't bubble up. It also gives shortbread cookies a classic, attractive pattern—prick the dough in neat rows so that the finished cookie bars will look pretty!
Bake the shortbread for 30 to 35 minutes, until light brown. Use a sharp knife to cut the shortbread into 16 squares while still warm. Move the pan to a wire rack to cool completely. You can dust the bars with confectioners' sugar or serve them plain. Editor's Tip: The cookies are ready when they're lightly browned across the top, with edges that are firm and slightly darker. Begin checking for doneness 5 to 10 minutes before the baking time ends—don't let them overbake or they'll be hard and burnt.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.