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Nutrition Facts
Serving Size 1 cookies 15g Recipe makes 30 cookies)
Calories 84
Calories from Fat 55		(65%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 43mg		1%
Potassium 8mg		0%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.2g	0%
	Sugars 2.0g
Protein 0.7g		1%
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3 Ingredient Melt in Your Mouth Shortbread Cookies

Recipe #200419 | 25 min | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Dec 13, 2006

This is my favourite shortbread cookie, and I always have the ingredients on hand. So simple to make and so delicious, it produces a very delicate shortbread that is sure to please.

30 cookies (change servings and units)

Ingredients

1 cup butter
1 1/2 cups flour
1/2 cup icing sugar

Directions

1
Preheat oven to 350°F.
2
Combine all ingredients and mix for a FULL 10 minutes.
3
Yes, I said a full 10 minutes!
4
Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
5
I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
6
Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
7
Decorate with maraschino cherries or sprinkles if you feel fancy.
8
Bake for approx 15 minutes or until bottoms are very lightly brown.
9
Watch that the tops don't turn brown!

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Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Nov 9, 2009

These are tasty little morsels. I followed directions exactly, used a stand mixer and dropped by teaspoons. I loved the ease of making these. The 2nd batch I made with an 1/8 tsp of almond extract and liked them better. The hint of butter flavor with the background of almond was really good. These are my time of cookies but the men looked at me crazy. They were doubling them up to eat them. haha. I plan to add these to the Christmas cookie tray and will add some jelly or something in the middle for design. Thank you for a very quick and tasty morsel. MAde for Aus/NZ Swap Nov 2009.

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From: Lauralie41

On Oct 3, 2009

Leslie these are the best little cookies! I also used my stand mixer and topped with a maraschino cherry. Cute and easy to make cookie for a Christmas cookie party. Made and reviewed for PAC 2009 - Fall.

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From: thegirlracer

On Feb 5, 2007

i get requests for these all the time now! i top mine with a little spoonful of raspberry preserves. they are a tiny bit flour-y , but the ease and convenience of this recipy more than makes up for it for me! just watch them carefully so they do not over-brown.

10 people found this review helpful

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From: Chickee

On Oct 28, 2007

So cute! I loved the flavour and simplicity of these cookies, but the texture was much too soft and they fell apart the first time I made them. I think this was my error, though, as I creamed the butter and sugar first and added the flour gradually because didn't want to make a mess. I made them again and used my food processor and actually followed the directions, and they worked out much better and not crumbly. I've never piped biscuits before and I've only just started piping, but I reckon these look pretty good!

6 people found this review helpful

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