Buttery 3-Ingredient Shortbread Cookies
Total TimePrep: 10 min. Bake: 30 min. + cooling
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- Confectioners' sugar, optional
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork.
- Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts1 cookie: 183 calories, 12g fat (7g saturated fat), 31mg cholesterol, 2mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 2g protein.
Jun 4, 2018
Good one and very tasty
Jan 30, 2018
My grandmother who was born in Aberdeen Scotland made hers with powdered sugar, flour and butter...they are delicious as I bet these will be...
Dec 19, 2016
My hubby only eats shortbread with cherries in it and this recipe works great. I just have one question.....where is the editors note?? I would love to know how to do the design.
Feb 19, 2016
The beauty of this recipe is its simplicity! Not only easy to assemble but tastes outstanding. The small ingredient list means that the rich butter tastes shines! Have also scooped dough into cookies and baked 350 for 9min. Feel free to add anything to this basic shortbread. As a volunteer food editor with Taste of Home I enjoy classic recipes that allow for occasional modifications for a special touch!
Nov 25, 2015
Somehow I didn't notice that I was almost out of butter - only 1/2 cup! - but I did have Coconut Oil (which I just substituted 1 for 1). So, I used it at room temp, didn't soften the butter much (maybe 10 min on counter) then used the hand mixer to cream it all together (adding vanilla at the end as some have mentioned). Sifted the flour into the bowl as I continued to blend but by the last 1/3 I had to do it by hand (literally, using my hands) as I don't have a stand mixer. Anyway, after it all came together I scooped out 36 onto the cookie sheets, flattened a LITTLE using my thumb to create an indent (to put melted caramel or chocolate once they were done) and put them in the freezer for 5 minutes. Cooked them at 300F for around 22 minutes (I like all my cookies slightly under-done). Needless to say, I have to go shopping today to get more of everything because the entire batch lasted only 2 1/2 days! Only wish I could post a picture so you could see how well they turned out!
Jan 10, 2015
My husband's mom would make shortbread cookies at Christmas time every year when he was young. He asked me to make some so I used this recipe . He was so delighted! The cookies tasted just like the ones his mom made. Thank you for sharing a terrific recipe and giving my husband a little bit of Christmas from his younger days !!!!
Nov 24, 2014
I first made these cookies more than 50 years ago when I got the recipe from my friend's grandmother. These days I substitute solid shortening for half of the butter and add a bit of vanilla extract; the cookies hold together better and their flavor isn't compromised. I also use tiny cookie cutters, making these one-bite wonders.
Apr 20, 2014
catlady 56, did you read the Editor's note?Simple..just read! Great recipe!
Mar 27, 2014
I really liked this shortbread. I did add a touch of vanilla to the batch. It was quick and simple to make. I did find them a bit too thick, for my taste. Thanks for the recipe. My cup of tea and shortbread is waiting for me:)
Apr 18, 2013
We love these cookies! My daughter and her cousins love to use food coloring pens to decorate these cookies. They are yummy and last well.
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