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
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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
3 INGREDIENT MELT IN YOUR MOUTH SHORTBREAD COOKIES
This is my favourite shortbread cookie, and I always have the ingredients on hand. So simple to make and so delicious, it produces a very delicate shortbread that is sure to please.
Provided by Leslie
Categories Drop Cookies
Time 25m
Yield 30 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Combine all ingredients and mix for a FULL 10 minutes.
- Yes, I said a full 10 minutes!
- Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
- I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
- Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
- Decorate with maraschino cherries or sprinkles if you feel fancy.
- Bake for approx 15 minutes or until bottoms are very lightly brown.
- Watch that the tops don't turn brown!
Nutrition Facts : Calories 84.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 54.2, Carbohydrate 6.8, Fiber 0.2, Sugar 2, Protein 0.7
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
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 BROWN-BUTTER SHORTBREAD
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's still warm.
Provided by Molly Baz
Categories 3-Ingredient Recipes Cookies Butter Dessert Back to School Kid-Friendly Quick & Easy Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
- Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
- Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6" rectangle about 1/2" thick.
- Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55-65 minutes.
- Cut shortbread lengthwise into 1" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.
- Do Ahead
- Cookies can be made 2 days ahead; cover and store at room temperature.
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