Best Simple Shortbread Recipes

SIMPLE SHORTBREAD COOKIES

Steps:

• Cream butter and sugar.
• Add flour, mix well.
• Roll out and cut into desired shapes, place on a parchment lined baking sheet.
• Bake at 350°F for 10 to 12 minutes until pale golden.

SIMPLE SHORTBREAD SQUARES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
• Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
• Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
• Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

SIMPLE STRAWBERRY DULCE DE LECHE SHORTBREAD TART

Steps:

• Make cookie crust:
• Heat oven to 350°F with rack in middle. Lightly butter a large baking sheet.
• Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and mix in flour mixture until combined.
• Form dough into a disk and roll out between 2 large sheets of parchment paper into an 11-inch round (about 1/8 inch thick). Peel off and discard top piece of parchment. Slide round (still on bottom piece of parchment) onto baking sheet. (Butter on sheet will help keep parchment in place.)
• Bake until round is firm to the touch and pale golden around edges, 12 to 16 minutes. Slide round on parchment onto a rack to cool completely.
• Make cream:
• Beat cream with sour cream, sugar, and vanilla using an electric mixer until soft peaks form.
• Assemble tart:
• Carefully slide cool tart from parchment onto a flat platter or cutting board. Gently spread dulce de leche onto crust (an offset spatula is helpful for this), taking care not to break crust. Spoon cream on top of dulce de leche and top with strawberries.
• Serve immediately.

SIMPLE WHIPPED SHORTBREAD

Steps:

• Line baking sheet with parchment paper.
• Preheat oven to 275 degrees Fahrenheit.
• In a large bowl, whip butter, sugar and salt untill fluffy.
• Add vanilla and almond extracts.
• Stir in flour and cornstarch a bit at a time to incorporate.
• Form into two thick ropes, rolling on wax paper.
• Refrigerate 30 minutes; they will be firm and easy to slice into coins.
• Bake slices until they just begin to turn golden on the bottom.
• I added chocolate chips to half, and they were nice too.

SIMPLE SHORTBREAD

Steps:

• Beat butter and sugar until fluffy.
• Blend in vanilla.
• Add 2 cups flour, 1 cup at a time.
• Roll out on floured surface; cut into 2 inch squares.
• Put on ungreased cookie sheet; prick the tops with a fork.
• Bake at 325* for 25 minutes or until top is very light brown.

SIMPLE SHORTBREAD

Steps:

• Blend sugar and salt in processor. Cut in butter using on/off turns until blended and smooth. Blend in vanilla. Add flour and process until blended but still slightly crumbly, occasionally scraping down sides of bowl. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
• Position rack in top third of oven and preheat to 250°F. Divide dough in half. Press each half onto bottom of 8-inch-diameter cake pan or 9-inch-diameter pie dish. Bake shortbread 30 minutes. Rotate pans and continue baking until cooked through and very pale golden, about 30 minutes longer. Cool in pans on racks 10 minutes. Cut each warm shortbread while still in pan into 12 wedges. Cool completely. Using thin spatula, carefully transfer wedges to platter. (Shortbread can be prepared up to 4 days ahead. Store in airtight container at room temperature.)

SIMPLE SCOTCH SHORTBREAD

Steps:

• 1. Preheat your oven to 325 degrees.
• 2. Cream together the butter and sugar. Add flour and mix until just combined. The dough will be crumbly.
• 3. Press the dough together into a rectangle or circle onto an ungreased cookie sheet. Try to make the dough uniformly thick, even on the edges, roughly 3/4" thick. Prick the dough all over with a fork. I usually prick mine in a grid so I have lines to cut on when then they are baked.
• 4. Bake 1 hour or until just golden. Cut into squares while still warm. Let cool, and enjoy!

SIMPLE SCOTTISH SHORTBREAD

Steps:

• In a large bowl, cream butter, sugar, vanilla and almond extract if desired. Add flour, beat until a stiff dough forms. Divide dough in half. Press into two greased 9-in. round baking pans. Use a fork to prick the dough over the entire surface randomly or in a pattern., Bake at 300° for 35 minutes or until light golden brown around the edges. Immediately turn out onto a cutting surface. While warm, cut into 12 wedges using a sharp knife or pizza cutter. Transfer to a wire rack to cool completely. Serve plain or drizzle with melted caramel or chocolate and sprinkle with nuts if desired.,

SIMPLE SHORTBREAD

Steps:

• mix flour and sugar in a bowl.
• add butter in in small chunks.
• work with hands until you get a fine crumbley mixture that still sets when pressed.
• press shortbread mixture onto an ungreased non-stick cookie sheet or pan.
• bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.

SIMPLE STRAWBERRY DULCE DE LECHE SHORTBREAD TART

Steps:

• Make cookie crust:
• Heat oven to 350°F with rack in middle. Lightly butter a large baking sheet.
• Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and mix in flour mixture until combined.
• Form dough into a disk and roll out between 2 large sheets of parchment paper into an 11-inch round (about 1/8 inch thick). Peel off and discard top piece of parchment. Slide round (still on bottom piece of parchment) onto baking sheet. (Butter on sheet will help keep parchment in place.)
• Bake until round is firm to the touch and pale golden around edges, 12 to 16 minutes. Slide round on parchment onto a rack to cool completely.
• Make cream:
• Beat cream with sour cream, sugar, and vanilla using an electric mixer until soft peaks form.
• Assemble tart:
• Carefully slide cool tart from parchment onto a flat platter or cutting board. Gently spread dulce de leche onto crust (an offset spatula is helpful for this), taking care not to break crust. Spoon cream on top of dulce de leche and top with strawberries.
• Serve immediately.
• Cooks' Notes: •Crust can be made, but not topped, 3 days ahead and cooled completely, then kept wrapped in plastic at room temperature.
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