You simply prepare your dough, shape it into cookies, and then in the oven they go. No fuss, no muss, and in just a matter of a few minutes, you have the most wonderful shortbread cookies. These treats are so delightfully delicious and buttery soft that they simply melt in your mouth. This cookie recipe is ideal for the Christmas holidays.
Keep in mind that these cookies require real butter to make them a true shortbread. Margarine or lard just will not give your cookies the great taste that they are so famous for. Stay genuine and true to your recipe, and use only real butter when baking them.
Ingredients:
1 cup butter (softened)
1 teaspoon vanilla
1/2 cup icing sugar (also known as powdered or confectioners' sugar)
2 cups flour
1/4 teaspoon salt
Maraschino cherries (optional garnish)
Notes:
Soften butter in the microwave on high for between 10 and 15 seconds. The soft butter should then easily create a dough that can be used in your cookie press. If you do not own a cookie press, keep the butter at room temperature and roll out the dough, then cut into shapes. Using a firmer dough you can also hand-form the cookies by rolling them into a ball and then pressing them flat with the heel of your hand.
Instructions:
1. In a medium-sized bowl, combine together butter, vanilla, and icing sugar. Stir till smooth.
2. Add in the remaining ingredients and mix to form a sticky dough. It should load easily into your cookie press. Choose your design and press out your cookies. (Or roll the dough into a ball if you don't have a press.) Optional: Pop 1/4 to 1/2 of a maraschino cherry in the center of each cookie.
3. Bake on ungreased cookie sheets at 350 degrees for around 10 to 12 minutes.
1 teaspoon vanilla
1/2 cup icing sugar (also known as powdered or confectioners' sugar)
2 cups flour
1/4 teaspoon salt
Maraschino cherries (optional garnish)
Notes:
Soften butter in the microwave on high for between 10 and 15 seconds. The soft butter should then easily create a dough that can be used in your cookie press. If you do not own a cookie press, keep the butter at room temperature and roll out the dough, then cut into shapes. Using a firmer dough you can also hand-form the cookies by rolling them into a ball and then pressing them flat with the heel of your hand.
Instructions:
1. In a medium-sized bowl, combine together butter, vanilla, and icing sugar. Stir till smooth.
2. Add in the remaining ingredients and mix to form a sticky dough. It should load easily into your cookie press. Choose your design and press out your cookies. (Or roll the dough into a ball if you don't have a press.) Optional: Pop 1/4 to 1/2 of a maraschino cherry in the center of each cookie.
3. Bake on ungreased cookie sheets at 350 degrees for around 10 to 12 minutes.
What if you don't have a cookie press? No cookie press? No problem! No matter which shape you bake them in, shortbread cookies are always delicious. Microwave your butter just enough to soften it. Keep your butter slightly firmer so as to create a stiffer dough. In a medium-sized bowl, combine together butter, vanilla, and icing sugar. Stir until smooth. Add the remaining ingredients and mix to form a sticky dough.
Hand-roll out about a half teaspoon to a teaspoon of dough for each cookie.
Flatten dough balls with the heel of your hand.
No fuss, no muss, and in just a matter of a few minutes you have the most wonderful shortbread cookies. These cookies are so delightfully delicious and buttery soft that they simply melt in your mouth. Not having to refrigerate the dough saves a lot of time which makes the baking of these shortbread cookies much quicker and simpler than other shortbread recipes. You simply prepare your dough, then shape it into cookies, and in the oven they go.