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