Total TimePrep: 20 min. Bake: 20 min./batch
Makesabout 2 dozen
- 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.
Nutrition Facts1 cookie: 132 calories, 8g fat (5g saturated fat), 20mg cholesterol, 61mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 1g protein.
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Dec 24, 2017
I made them as the recipe stated, and many of the cookies broke too easily. The recipe is a little blah and could have used vanilla or almond extract.
Nov 24, 2016
I made these for thanks-giving with my son. I added un-salted butter, 3 tablespoon more sugar to the recipe, and 3/4 cup of more flour because my came out sticky. I didn't want it really sweet, so I add 2 tablespoon vanilla, 1 tablespoon custard flavoring and cut them out thicker. I didn't cook them for 20 minutes just 15 because then they come out too hard. I pulled them out and let them cool. They continue cooking after they are out. Once done had my son decorate them for thanksgiving. Everyone loved them.
Apr 27, 2016
First time making , was not impress , in the future will use less flour
Dec 18, 2015
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
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!
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.
Apr 2, 2012
Didn't care for this recipe. Shortbread dough really shouldn't be rolled out.
Jul 29, 2011
I have made these several times love them, we frost them too . I have never had trouble with mixing.
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.
Mar 17, 2010
I found that the dough was a little dry and would not hold together, but I then realized it needed to be kneaded together to form a ball. It then was able to be rolled out. I used shamrock cutters and colored sugar for sme, others I piped around the shapes. The only lasted one day and then they were gone.