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Shortbread Cutouts

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
    about 2 dozen

Ingredients

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

Directions

  • 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.
Iced Cookies: Omit colored sugar. Bake and cool as directed. Combine 2 cups confectioners' sugar, 1/3 cup evaporated milk and, if desired, food coloring. Decorate cookies as desired.
Nutrition Facts
1 cookie: 132 calories, 8g fat (5g saturated fat), 20mg cholesterol, 61mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 1g protein.
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