“Easy & Fast Decadent Shortbread”
This is the fastest and easiest way I know to make amazing short bread cookies. I used unsalted sweet butter and it is so tasty. Eat it with my nutella hot chocolate, a cup of great coffee, or with a great brandy, cognac or glass of wine. With a cold glass of milk, you are in heaven.
You can’t stop eating these amazing favorites! I always try to make a double batch because they are so addicting! Enjoy and save one for me!!
- 1 cup butter
- 1 cup granulated sugar
- 3 cups all-purpose flour
Cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.
-I sprinkle a little sugar on the top of mine before baking. I’ve even used colored sugar for a unique look. This is not an overly sweet cookie; the key to the taste is the butter.
-Dont use margarine!
-If you dont eat them right away, let them cool and store in an air tight container and they will stay good for days. I’m sure they wont last hours though.