THREE-INGREDIENT SHORTBREAD COOKIES
This recipe is so easy and so tasty! You can dip half the cookie in chocolate once they have cooled completely. I have made these for Christmas cookies by dipping in chocolate and sprinkling with pecans. I have also used pink chocolate for baby showers.
Provided by StephD
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h
Yield 20
Number Of Ingredients 3
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.
- Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 14.5 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.8 g, Sodium 65.7 mg, Sugar 5 g
3-INGREDIENT SHORTBREAD COOKIES
These melt in your mouth. The secret is in the beating.
Provided by Carol
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C.)
- Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
- Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
- Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 12.6 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 72.9 mg, Sugar 3.3 g
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg
3-INGREDIENT BUTTERY SHORTBREAD COOKIES
These buttery shortbread cookies are simply divine. They are melt-in-your-mouth amazing, bursting with the goodness of butter, and easily dressed up or down.
Provided by Chew Out Loud
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
- On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it's important to stop adding flour as soon as your dough feels like soft play dough.)
- Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3x1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
- Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
- Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.
Nutrition Facts : Calories 128 kcal, Sugar 4.5 g, Sodium 62.3 mg, Fat 7.8 g, SaturatedFat 4.9 g, TransFat 0.3 g, Carbohydrate 13.4 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 20.3 mg, ServingSize 1 serving
SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
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