Shortbread CookiesI love shortbread.  This is a simple easy recipe with a twist.  I have always created a circle and cut shaped wedges.  These are thick and use a cutter.  I happened to have a small fluted “biscuit” cutter that worked perfectly.

 

Ingredients

1.25 cups all-purpose flour, plus extra for rolling out
3 tablespoons sugar
1/2 cup butter
 

Equipment, Supplies, and Tools

Mixing bowls
Pastry blender or knives
Rolling pin
Ruler
Biscuit cutters
Cookie sheet
Cooling rack
Oven! 🙂
 
Shortbread Cookies

Shortbread Cookies – Cutting Out

Directions

  1. Stir together flour and sugar.
  2. Cut in butter until it resembles coarse sand.
  3. Form into a ball and gently press the dough together.  Do not overwork.  You just want the mixture to come together.
  4. Roll out dough to 1/2 inch thick.
  5. Cut into small circles.
  6. Press remaining dough together, roll out, and cut.  Repeat as needed.
  7. Place on ungreased cookie sheet about one inch apart.
  8. Bake at 325° for 25 minutes or until bottoms just start to brown.
  9. Let cook on sheet for 2 minutes and then transfer to a towel or cookie rack for cooling.
  10. Makes about 20 cookies.
 

 

 If this inspires you let me know!

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 If this inspires you let me know!

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