Shortbread

This simple three-ingredient cookie recipe is so good that it has remained a Better Homes and Gardens reader favorite for years.

Shortbread
YIELD
16 wedges
PREP TIME
15 mins
by 1  person
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Cookies, Desserts
Ingredients
  • 1 1/4  cups all-purpose flour
  • 3   tablespoons granulated sugar
  • 1/2  cup butter
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Directions
1. 
In a medium bowl combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. 
To make shortbread wedges*, on an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges.

Note

  • *

    To make shortbread rounds, on a lightly floured surface roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.

    To make shortbread strips, on a lightly floured surface roll dough into an 8 x 6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2 x 1-inch strips Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.

Variation

  • Butter-Pecan Shortbread:

    Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.

    Nutrition Facts per wedge: 102 cal., 7 g total fat (4 g sat. fat), 16 mg chol., 63 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% iron

    Exchanges: 1/2 Starch, 1 1/2 Fat

Variation

  • Lemon-Poppy Seed Shortbread:

    Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.

    Nutrition Facts per wedge: 101 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 62 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% iron

    Exchanges: 1/2 Starch, 1 Fat

Variation

  • Oatmeal Shortbread:

    Prepare as above, except reduce flour to 1 cup. After cutting in butter, stir in 1/3 cup quick-cooking rolled oats.

    Nutrition Facts per wedge: 99 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 62 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 5% vit. A, 0% vit. C, 0% calcium, 2% iron

    Exchanges: 1/2 Starch, 1 Fat

Variation

  • Spiced Shortbread:

    Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture. Nutrition Facts per wedge: 96 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 63 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% iron

    Exchanges: 1/2 Starch, 1 Fat

nutrition information

Per Serving: cal. (kcal) 98, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 2, pro. (g) 1, vit. A (RE) 0, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 62, Potassium (mg) 12, calcium (mg) 0, iron (mg) 0.54, Starch () 0.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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