Shortbread Cookies

Serve these meltingly tender, buttery cookies plain, or dip the edges in melted chocolate. MORE+ LESS-

By Betty Crocker Kitchens

September 19, 2018

Ingredients

3/4

cup butter, softened

tablespoons sugar

cups Gold Medal™ all-purpose flour

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1

Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
2

Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
3

Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Make dough as directed. On ungreased cookie sheet, pat dough into 8-inch round. Sprinkle with 1 tablespoon sugar. Bake 20 to 24 minutes or until set. Cool 10 minutes on cookie sheet on cooling rack. Using sharp knife, cut into 24 wedges.
Stir in 1/2 cup chopped dried cherries, cranberries or blueberries with the flour.
Stir in 3 tablespoons chopped crystallized ginger with the flour.
Stir in 1/2 cup finely chopped hazelnuts, macadamia nuts, pecans, pistachio nuts or silvered almonds, toasted if desired, with the flour.
Stir in 1/2 cup toffee bits with the flour.
Heat 1 cup chocolate chips and 1 teaspoon oil until mixture can be stirred smooth. Dip cookies; wipe excess on edge on bowl. Place on waxed paper to set.