Recipe by Stephanie
"These will freeze well for several months."
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1 1/2 teaspoons
colored sugar for decoration
The first recipe I've taken the time to rate because it's PHENOMINAL! I'm such a picky cookie maker and this recipe makes the most wonderful shortbread cookie I've ever tasted. I made some for my Dad, who is a huge fan of those store bought shortbread cookies, and he called me up after I dropped them off and said it was THEE best cookie he's ever tasted. Better yet, they are so simple to make and you probably have all the ingredients on hand. Thanks for sharing this recipe that will be sure to be part of my cookie trays for years to come!!
Very good recipe! I divided the dough into 3 parts and shaped into logs, then used 3 different coatings, 1 was colored sugar, 1 was finely chopped pecans and 1 was cinnamon sugar. All were very tasty but out of the 3 I really liked the ones with pecans the best. I also melted some chocolate to drizzle over after they had cooled, using chocolate chips with a little peanutbutter for the pecans and cinnamon ones, and white chocolate chips with a little butter for the colored sugar ones. Made for a very nice presentation and these seemed to be a hit by all! Thank you for this recipe I will be making them again and actually thinking of making some up to send my my niece for Valentines Day, that will be fun to decorate and they are a cookie that holds up well with time.
Simple & delicious. For intermediate bakers, this is the perfect base recipe to make your own changes. For example, I replaced some of the flour with oatmeal and finely chopped walnuts and it turned out beautifully.
I like slicing only about 6 or 8 cookies to bake at a time so that they are always oven-fresh when I need them.
Easy and inexpensive. They taste good too, with lots of vanilla.
A classic and just what I was looking for to make LOTS of tea cookies for an upcoming event. I substituted 1 cup hi-maize flour for one of the all-purpose cups, made one batch with 1/2 tsp lemon oil + 1 tsp vanilla and another with almond extract instead of vanilla, and rolled all in colored sugars or finely chopped pecans. All turned out perfectly. I rolled one vanilla-flavored log in cocoa and it was a little bitter so will work on this option, maybe adding sugar to the cocoa powder.
These were so simple to make, but so yummy! They reminded me of an old fashion cookie that my grandmother would have made. The ingrediants were ones you always have on hand. These would be good for someone just learning to bake. Thank you!
These were both easy and quick to make. They turned out wonderfully and all the ingredients are ones most people would have on hand. I will be making these regularly!!
more of a shotbread
* Percent Daily Values are based on a 2,000 calorie diet.
Refrigerator Cookies III
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 47
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