Best Shortbread Cookies. This Best Shortbread Cookie Recipe yields tender, crisp, buttery, and perfect shortbread cookies every time. I feel like Shortbread Cookies are underrated. They're simple, admittedly a little plain looking, and not nearly as flashy as a stack of Monster Cookies or even Chocolate Chip Cookies.
According to all people, cooking is indeed work which is quite easy. Besides they are indeed like cooking and have talents cooking that is very good, they are also smart in processing each dish so that it becomes food yummy. But there are those who cannot be able to cook, so they must learn and see recipes that are cushy to follow.
Also, it helps concentrate those flavors for your best ever shortbread.
Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely.
The result should be a nice, tender shortbread cookie.
You can make Best Shortbread Cookies use 3 ingredients and 8 the steps. Here guides how you cook it.
The main ingredient Best Shortbread Cookies as follows:
- Prepare 1/2 C of soft room temperature butter.
- You need 1/4 C of brown sugar.
- Provide 1 C of AP flour.
Inspiration and Ideas Tips & Tricks Shortbread Cookies II "My fiancé and his dad ate a dozen within a day. I used cookie cutters and topped them with homemade icing and sprinkles. They are delicious!" Don't they look like the best shortbread cookies ever? I think so…and I know so because I've tasted them. ;) Let me tell you the story of how they came to be.
Instructions Best Shortbread Cookies
- Cream butter and sugar until smooth.
- Add flour and work it in..you may need slightly more than the one cup of flour..the goal is to have a dryish crumbly dough that comes together when pressed.
- Put dough onto plastic wrap, press together to form a rough log..wrap the dough tightly and form it into either a tube or a long square shape.
- Refrigerate for 20 minutes..meanwhile preheat oven to 325*.
- Unwrap dough and use a large straight knife (not serrated) to make half inch cuts...you should get 18 cookies including the ends.
- Bake on ungreased sheet for 10 minutes until slightly golden on the edges.
- Cool cookies on the hot baking sheet for three minutes...if you try to finger-test them, they will be squishy..that's good.
- After three minutes, remove cookies with a spatula onto either wire racks or another sheet and let cool for at least a half hour before devouring.
My sweet daughter loves to bake and play around with different recipes. She came up with the best shortbread cookie recipe ever and I told her she HAD to make me some. Store-bought shortbread from a holiday cookie tin are very good. Luckily they're even easier to make than chocolate chip cookies. And they're perfect for dipping in.