Recipe by Arema Phi
These are from a Betty Crocker Cookies Cookbook and they are great!!! I'm really critical and picky about cookies, but if you love shortbread and love crispy, you'll love these!!!
Top Review by Pasta-Bella
We love this recipe! I have the same Betty Crocker book and discovered this recipe in it not too long ago. Fantastic flavor, so simple and plain looking but full of flavor. Great dipped in coffee! One note I would make is that when I first made this recipe, I used 1/2 c. butter and 1/2 c. shortening like the recipe states. The next time I used 1 c. butter instead of part shortening. They turned out just fine except I had used salted butter so they had a bit of a saltiness to them, kind of interesting, but if I use all butter next time I will either use unsalted butter or leave out the tsp. of salt. Give these a try, you won't be disappointed!
- 1⁄4-1⁄2 cup cup margarine or 1⁄4-1⁄2 cup cup butter, softened
- 1⁄2 cup shortening (at room temp.)
- 1⁄2 cup packed brown sugar
- 1⁄4 cup sugar
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon salt
Directions See How It's Made
- Preheat oven to 300 degrees.
- In a large bowl, mis margarine, shortening, and sugars with mixer until blended and creamy.
- Stir in flour and salt.
- (You can adjust the amount of flour- add most and then add little by little until point where the dough is not TOO crumbly or dry. If not, just add all at once. Use your hands to mix completely.) Roll dough out on lightly floured surface, about 1/8- 1/4 inch thickness, depending on how thin and crispy you want the cookies.
- Cut with cookies cutters and place about 1 inch apart on ungreased cookies sheet (You can also roll dough into a 15 by 7 1/2 inch rectangle and cut into 1 1/2 inch squares).
- Bake about 25 minutes or until set.
- Cookies will not expand or brown much, so make sure you watch them so they don't get too browned- they will taste slightly burnt.
- Remove cookies from sheet and let cool.
- Store once cooled.