Shortbread Cookies

Prep 20 min
Total 40 min
Servings 24

Can a cookie that’s so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that’s not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it’s up to you to get creative—keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that’s not all—you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 22, 2019

Make with

Gold Medal Flour

Ingredients

3/4

cup butter, softened

tablespoons sugar

cups Gold Medal™ all-purpose flour

Steps

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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.

Expert Tips

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.