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Shortbread Cookies II

These cookies will melt in your mouth. Make extra! See more

Shortbread Cookies II

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"Use only butter in these for best flavor." — Sally

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Measuring All-Purpose Flour

Original recipe makes 2 dozen Change Servings

2 cups butter, softened
1 cup white sugar

2 teaspoons vanilla extract
4 cups all-purpose flour

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Directions

Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

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Excellent shortbread ccokies!! But be prepared when making these, the recipe says it makes 2 dozen and that's WAY off unless you're using some super **huge** cookie press! I get at least 6 dozen cookies out of one batch every time I make them!

—SQUIRKIE

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Most Helpful Critical Review

Dec 14, 2010

I followed the recipe exactly the only thing I don't have is a cookie press. I'm a very experienced baker and never had cookie dough go this wrong on me! I chilled the dough for 30 minutes before trying to roll it out but it was still very gooey and sticky. It also tore far too easily and my floured rolling pin couldn't even go one stretch before tearing it apart and getting the dough stuck to the *floured* surface. I'm sure this is a great recipe if you have a cookie press. The doug tastes delicious. I ended up pressing it out with my hands and using cutters. This obviously gives sort of ugly uneven cookies but with the amount of butter I used i didn't want it to go to waste. We'll see how they bake! Just a warning to other cookie press-less bakers. I was hugely disappointed. It's also kind of screwed up my Christmas party as I now only have 3 hours to finish off and offer ugly cookies! Haha.

—Cherry Rae

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543 Ratings

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Oct 24, 2004

After making the dough instead of using a cookie press or dropping by balls, I rolled the dough into four logs, wrapped the logs in waxed paper, placed in the fridge to harden, and then sliced in about 1/2" slices. Perfect and delicious. Sometimes I make the dough up to 3 days ahead of time then slice and bake when I need them. After baked I sprinkle with powder sugar. Makes a beauiful presentation.

—EVE0149

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Dec 24, 2003

these cookies were fantastic!! i rolled out the dough and used cutters.. turned out fantastic.. also have sprinkled with sugar, and others i drizzled with chocolate.. great recipe, you gotta try it..

—LEENASMOM

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Dec 19, 2003

This recipe was very easy and came out very good. But I think the proportions are wrong, I halved the recipe and still made at least 2 dozen. I also didn't have a cookie press, so I just rolled the dough into little balls, then flattened them on the cookie sheet. Next time I plan on dipping them in melted chocolate... mmmm..

—OMIGURL

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Dec 19, 2003

I made a second batch using "orange" extract instead of the vanilla. They were fabulous!

—ANNITA

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May 11, 2011

Wonderful shortbread cookie! These were so easy to make and yet turned out fabulous. It's great when such simple ingredients come together to create something so delicious! I followed the recipe exactly and let the dough chill in the fridge for a half hour before rolling it out and using cookie cutters vs. a cookie press. I baked the cookies on parchment paper and they were perfectly done in ten minutes. These have a wonderful butter flavor and are great for decorating. When I was all done I placed them in clear cellophane bags tied with ribbon - too cute!

—Jillian

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Dec 09, 2003

They really do melt in your mouth. I was surprised that so few ingredients made such a tasty little cookie. This was my first try with a cookie press and this recipe worked wonderfully, even though the directions that came with the press said to use only their recipe.

—TISFEMIN

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Nutrition

Calories
490 kcal
24%

Carbohydrates
48.6 g
16%

Cholesterol
81 mg
27%

Fat
31.1 g
48%

Fiber
1.1 g
4%

Protein
4.6 g
9%

Sodium
219 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shortbread Cookies II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 490
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
Saturated Fat 19.5g 97 %
Cholesterol 81mg 27 %
Sodium 219mg 9 %
Potassium 55mg 2 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 1.1g 4 %
Protein 4.6g 9 %
Sugars 16.9g
Vitamin A 19 %
Vitamin C 0 %
Calcium 2 %
Iron 19 %
Thiamin 33 %
Niacin 26 %
Vitamin B6 1 %
Magnesium 4 %
Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.