Melt-in-your Mouth Shortbread Cookies Recipe - Allrecipes.com
Melt-in-your Mouth Shortbread Cookies Recipe
  • READY IN ABOUT 3 hrs

Melt-in-your Mouth Shortbread Cookies

Recipe by  

"Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles."

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Ingredients Edit and Save

Original recipe makes 3 1/2 dozen cookies Change Servings
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  • PREP

    40 mins
  • COOK

    7 mins
  • READY IN

    2 hrs 50 mins

Directions

  1. Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; reduce speed to low. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
  2. Divide dough in half. Shape each half into 6x2-inch round log. If desired, shape logs into squares or triangles. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
  3. Heat oven to 375 degrees F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
  4. Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
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Footnotes

  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
  • VARIATION
  • Marbled Slice and Bake Cookies: Omit cinnamon. Melt 2 (1-ounce) squares semi-sweet baking chocolate or 1/3 cup real semi-sweet chocolate chips in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled, melted chocolate. Beat at low speed just until mixed. Divide plain and chocolate doughs into 2 pieces each. Shape each piece into 6-inch log. Press and mold together 1 plain and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I made a boo-boo and refrigerated the dough overnight! The rolls wouldn't cut nicely, they just crumbled, so I ended up rolling it into little balls and baking it like that, instead of flattening it out and cutting. Worked just fine!

 
Most Helpful Critical Review
Dec 16, 2005

I wanted to make these to give as XMAS gifts, but they don't look well. They taste ok though. The outside of the cookie was brown, but the inside seemed not cooked, it this normal? Should I have left them a little longer?

 

20 Ratings

Jan 25, 2004

The name says it all! So easy, everyone loves them! Great for gift giving!

 
Jan 25, 2004

I used white sugar instead of brown sugar and added 1 cup of walnut pieces. Also, I sprinkled cinnamon and sugar on top of the cookies before baking the cookies instead of after. I came out great!

 
Jan 25, 2004

This is an excellent shortbread recipe! The only thing I can suggest is sprinkles or a butter cream frosting to give this cookie some "looks"!! My husband loved the taste and so did I. I decorated them for Christmas!! Thank you!!

 
Jan 25, 2004

I thought it was very easy to make and the cinnamon and sugar outside topped it off! I will definetly bake them again:) Christine

 
Jan 25, 2004

Well, these were pretty tasty, but weren't as melt-in-your-mouth as I'd expected. They don't match my old Girl Scout troop leader's shortbread unfortunately, but I will probably make these again.

 
Jan 25, 2004

This recipe is great,the whole family loved them,they will be added to our christmas cookie list.

 

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Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 46 mg
  • 2%

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

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