- 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.
Reviews for Shortbread Cutouts
"First time making , was not impress , in the future will use less flour"
"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"
"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!"
"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."
"Didn't care for this recipe. Shortbread dough really shouldn't be rolled out."