When I want a cookie that will hold it’s shape when baked, my favorite go to recipe is a yummy but simple shortbread cookie recipe. Whenever I want to use my cookie cutters and decorate cookies for a party, the holidays, or another event this is my go to recipe. Just mix them up, roll them out and cut them to whatever shape you need.
Shortbread Cookie Recipe
3/4 cup butter
1 1/4 to 1 1/2 cup flour
1/2 cup sugar
1 teaspoon vanilla extract
Flour for rolling and sprinkling
1. Preheat the oven to 325`F.
2. Blend the butter and sugar together until smooth. Add the vanilla. Slowly add the flour until the mixture forms a crumbly ball that holds together when you knead it.
3. Roll the mixture out with a rolling pin on a floured board until it’s about 1/3 to ¼ inch thick, and cut out your cookies with your favorite cookie cutter shapes. Re roll the scraps to cut out even more cookies. You should be able to make about a dozen cookies, depending on the size of your cookie cutter, and the thickness of the cookies.
4. Place the cookies on an ungreased baking sheet and bake for about 15 to 20 minutes at 325`F, or until the top just start to turn a light golden brown.
5. When they’re done baking carefully remove the cookies from the baking sheet, and let them cool on a cooling rack.
6. When the cookies are cool decorate them with your favorite decorator icing, or if you’re like my son you can eat them straight up.
I’ll be back over the next few weeks to share some of my favorite shortbread cookie decorating ideas! You can use these to make just about anything. Add a little food coloring to the dough and you can make them in different colors, then you don’t even have to ice them. You can also add a little almond or mint extract, lemon or orange zest, or other flavoring to give them a little twist. They make great gifts or party pleasers for the holidays coming up, or to use as edible cupcake or cake toppers.