3 Ingredient Shortbread Cookies
Shortbread cookies are a classic holiday favorite. This vintage cookie recipe is the perfect choice for your holiday dessert buffet table.
Servings: 24 cookies
Calories: 115cal
Cost: $3
Equipment
- stand mixer fitted with the paddle attachment
- rubber spatula
- cookie board
- measuring cup
- Rolling Pin
- mini cookie cutters
- oven adjusted to the center rack position
Ingredients
- 1 cup cubed, salted butter at room temperature,
- ½ cup powdered sugar
- 2 cups all-purpose flour
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and mix until well combined.
- Chill dough for 30 minutes minimally.
- Roll the dough out onto a floured surface to 1/4-inch thickness. Cut out cookies using whatever shape cookie cutter you desire.
- Place cookies on a baking sheet lined with parchment paper. Insert any cookie candies or sprinkles you wish.
- Preheat oven to 325 degrees F.
- Put baking tray in the fridge for 15 minutes to chill cutout cookies.
- Bake for 10-12 minutes, or until lightly golden brown.
- Allow cookies to cool for tens minutes (they are fragile when warm) and then transfer them to a cooling rack. Repeat above steps to finish baking all cookies.
- Store in an airtight container at room temperature for up to 1 week.
Notes
Nutritional values may vary and are meant to be a guide. Cookie amounts will vary depending on which size of cookie cutters you use.
Nutrition
Serving: 1cookie | Calories: 115cal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.5mg