Hey foodie lovers! :)
I’ve got a yummy recipe for y’all today….. “Best Shortbread Cookie Recipe Ever”.
Yep, that’s what I’m calling them because that’s what they are! ;)
And yes, I know I’m supposed to be sharing healthy recipes with you with all those pesky resolutions and all BUT I had to share these with you.
You will thank me, I think. ;)
Don’t they look like the best shortbread cookies ever?
I think so…and I know so because I’ve tasted them. ;)
Let me tell you the story of how they came to be.
My sweet daughter loves to bake and play around with different recipes.
She came up with the best shortbread cookie recipe ever and I told her she HAD to make me some.
She did and brought them to me at Thanksgiving.
I fell in LOVE. She is such an awesome baker!
She even made hers in leaf and pumpkin shapes. How cute!
And she added edible shimmer and yummy icing. They were not only beautiful, but amazing.
I wish I had taken a photo to share here but they disappeared much too quickly.
So this recipe is attributed it to her. :)
If you are not a shortbread fan in general, you may not like these.
They are not your typical sweet, sweet “cookie”.
But if you love and appreciate a good “not too sweet” shortbread style cookie, you will love it!
They are the perfect combination of light and dense, if that makes sense.
I could eat them every day, all day long. ;) Which would not be a good thing at all!
But they sure are a nice treat with a spot of tea! ;) Or coffee.. oh heck, or with anything or nothing at all!
Don’t forget to PIN this so you can come back to the Best Shortbread Cookie Recipe, later! :)
Here’s the yummy, and incredibly easy…. best shortcake recipe….ever. ;)
- 2 cups of butter unsalted (good quality butter is a must)
- 3 cups all purposed flour
- 1 cup cake flour
- 1/2 cup powdered sugar
- 1/2 cup regular sugar
- 2 tsp vanilla extract
Preheat oven to 350 degrees
Cream butter and sugar in mixer until blended well and slightly fluffy.
Add vanilla and mix.
Add the flours 1/2 cup at a time, mixing lightly in between.
Roll out the dough and cut into shapes or squares. (easiest and looks like traditional shortbread!)
The dough can be a bit sticky so either chill it in the refrigerator or flour your board and rolling pin well. If you have trouble, you can also pat the dough out and cut into squares.
Bake for 10 - 14 minutes, or until lightly browned on edges.
Try adding 1/4 to 1/2 cup. On one batch, I added an extra 1/2 cup of powdered sugar and it didn't change the texture too much.
You can add other flavorings, such as, lemon, almond, orange or peppermint, to make a different flavored cookie.
You can add icing after they have cooled or sprinkles upon cooking.
A few affiliate links of the ingredients needed for this recipe. (See my disclosure here)
Related affiliate links you may like: