Best 6 Simple Shortbread Recipes

SIMPLE SHORTBREAD COOKIES

Steps:

• Cream butter and sugar.
• Add flour, mix well.
• Roll out and cut into desired shapes, place on a parchment lined baking sheet.
• Bake at 350°F for 10 to 12 minutes until pale golden.

SIMPLE SHORTBREAD SQUARES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
• Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
• Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
• Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

SIMPLE SHORTBREAD

Steps:

• Blend sugar and salt in processor. Cut in butter using on/off turns until blended and smooth. Blend in vanilla. Add flour and process until blended but still slightly crumbly, occasionally scraping down sides of bowl. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
• Position rack in top third of oven and preheat to 250°F. Divide dough in half. Press each half onto bottom of 8-inch-diameter cake pan or 9-inch-diameter pie dish. Bake shortbread 30 minutes. Rotate pans and continue baking until cooked through and very pale golden, about 30 minutes longer. Cool in pans on racks 10 minutes. Cut each warm shortbread while still in pan into 12 wedges. Cool completely. Using thin spatula, carefully transfer wedges to platter. (Shortbread can be prepared up to 4 days ahead. Store in airtight container at room temperature.)

SIMPLE WHIPPED SHORTBREAD

Steps:

• Line baking sheet with parchment paper.
• Preheat oven to 275 degrees Fahrenheit.
• In a large bowl, whip butter, sugar and salt untill fluffy.
• Add vanilla and almond extracts.
• Stir in flour and cornstarch a bit at a time to incorporate.
• Form into two thick ropes, rolling on wax paper.
• Refrigerate 30 minutes; they will be firm and easy to slice into coins.
• Bake slices until they just begin to turn golden on the bottom.
• I added chocolate chips to half, and they were nice too.

SIMPLE SHORTBREAD

Steps:

• mix flour and sugar in a bowl.
• add butter in in small chunks.
• work with hands until you get a fine crumbley mixture that still sets when pressed.
• press shortbread mixture onto an ungreased non-stick cookie sheet or pan.
• bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.

SIMPLE SCOTCH SHORTBREAD

Steps:

• 1. Preheat your oven to 325 degrees.
• 2. Cream together the butter and sugar. Add flour and mix until just combined. The dough will be crumbly.
• 3. Press the dough together into a rectangle or circle onto an ungreased cookie sheet. Try to make the dough uniformly thick, even on the edges, roughly 3/4" thick. Prick the dough all over with a fork. I usually prick mine in a grid so I have lines to cut on when then they are baked.
• 4. Bake 1 hour or until just golden. Cut into squares while still warm. Let cool, and enjoy!