NEXT RECIPE >

Shortbread Cutouts Recipe
Shortbread Cutouts Recipe photo by Taste of Home
Next Recipe

Shortbread Cutouts Recipe

Read Reviews
3.5 11 11
Publisher Photo
I found this recipe in a magazine over 30 years ago and have made the cutouts for Christmas ever since. Four ingredients make them an oh-so-simple recipe to whip up during the hectic holidays. —Jean Henderson, Montgomery, Texas
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2-1/2 cups all-purpose flour
  • Colored sugar, optional

Directions

  1. Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour. Transfer dough to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.)
  2. Divide dough in half. Roll each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored sugar.
  3. Bake 20-25 minutes until golden brown. Remove from pans to wire racks to cool. Yield: about 2 dozen.
Originally published as Shortbread Cutouts in Best of Country Cookies 1999, p45


Reviews for Shortbread Cutouts

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ChrisJBry 247539
Reviewed Apr. 27, 2016

"First time making , was not impress , in the future will use less flour"

MY REVIEW
blazer_604 239675
Reviewed Dec. 18, 2015

"Awesome cookies! I only needed about 2 cups of flour though, and added a glob of vanilla (probably about a tsp, I didn't measure) Also only needed 18 minutes in the oven"

MY REVIEW
Panryder 70791
Reviewed Dec. 15, 2012

"Good recipe, I did the same and cut the flour down to 2 1/4 cups since rolling it out in flour adds more. Also added a tsp of vanilla to add a tad bit more moisture. Make sure you kneed the dough thoroughly and roll it out while it's at room temp. Does not work well chilled! Cookies came out great and tasted just like the ones I used to make with my mom when I was a kid... Everyone loved them!"

MY REVIEW
Nurse.Mom 74265
Reviewed Oct. 31, 2012

"The dough is a little too dry, so I cut the flour down to 2 cups. I have no trouble rolling and cutting them out, and have used both colored sugar and glaze to decorate them. They are delicious, and wildly popular with everyone who gets them."

MY REVIEW
questam 24705
Reviewed Apr. 2, 2012

"Didn't care for this recipe. Shortbread dough really shouldn't be rolled out."

MY REVIEW
maxpug 42849
Reviewed Jul. 29, 2011

"I have made these several times love them, we frost them too . I have never had trouble with mixing."

MY REVIEW
maggieaw 28083
Reviewed Oct. 19, 2010

"YUM! I made these tonight, a little worried after reading the earlier reviews. Shouldnt have worried, no problem in rolling them out. I use parchment for rolling and wish I would have found this magic solution many many years ago. It would have made me look so good. The cookies are delicious of course how can you go wrong with a simple shortbread. I made these with a 2 inch flower and sprinkled brown and orange jimmies on them for a halloween flair. And oh my house smells like a bakery! Try these if you like a rich cookie! So good."

MY REVIEW
cynthiaelliott 98287
Reviewed Mar. 17, 2010

"I found that the dough was a little dry and would not hold together, but I then realized it needed to be kneaded together to form a ball. It then was able to be rolled out. I used shamrock cutters and colored sugar for sme, others I piped around the shapes. The only lasted one day and then they were gone."

MY REVIEW
MPrinke 28077
Reviewed Dec. 12, 2009

"I used my paddle and let mix until it formed a ball. It cut out very well. I used a seashell cutout frosted with a thin coat of royal icing sprinkled with glitter and put a black chocolate pearl on. Spectacular!"

MY REVIEW
Angelizz10 203689
Reviewed Nov. 5, 2009

"This recipe is just not good for cutouts."

Loading Image