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Shortbread Cutouts Recipe
Shortbread Cutouts Recipe photo by Taste of Home

Shortbread Cutouts Recipe

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.
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
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
Reviewed Apr. 2, 2012

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

MY REVIEW
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
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."

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