Name: Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20-30 serving(s)
Ingredients: 1 cup butter; 1/2 cup sugar; 2 1/4 cups flour; 1 teaspoon almond flavoring

Community Pick

31

Recipe by LuuvBunny

30

People talking

Join In Now Join the conversation!

Shortbread Cookies created by May I Have That Rec

MORE

This recipe came from a 1960's calendar my mom has. She would make these every Christmas for me. Now I make them every year. They melt in your mouth. Not sure on the exact yield, it depends on what size cookie cutters you use.

Ready In:: 30mins
Serves:
Units:

30

People talking

Join In Now Join the conversation!

ingredients

1 cup butter
¹⁄₂ cup sugar
2 ¹⁄₄ cups flour
1 teaspoon almond flavoring

directions

Cream butter & add sugar gradually.
Mix in almond flavoring.
Cream thoroughly.
Add flour 1/4 cup at a time.
Mix well.
Divide dough into several portions.
Flatten one portion at a time on lightly floured surface with hands.
Roll out smooth with lightly floured rolling pin.
Cut into desired shapes & place on ungreased cookie sheets.
Bake at 325°F for 10-15 minutes until golden brown around edges.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@LuuvBunny

Contributor

@LuuvBunny

Contributor

"This recipe came from a 1960's calendar my mom has. She would make these every Christmas for me. Now I make them every year. They melt in your mouth. Not sure on the exact yield, it depends on what size cookie cutters you use."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by porterbrewer52

2/15/2019

I love that its been more than fifteen years and five months since this recipe was posted and I/we used it today. I had begun by not setting up mise en place and it nearly ruined the day. I had placed a cup and a half of butter in my mixer bowl and then sifted the sugar on it. It was then that I discovered I had enough flour for a single batch but the butter for a 1 1/2 batch. I used high gluten flour and cornstarch to make up the balance. I have read comments about the dough being too crumbly and you would think the same of mine. Yet that was not the case. I rolled it out using ample flour as the dough was soft. The result was a fine Danish style shortbread cookie with moderate almond flavor ( I used two tsp almond extract). A very nice recipe indeed.

Reply
review by joerinke3

11/5/2015

Definetily the worst cookie I ever had

Reply
review by ashleemaas26

7/22/2015

So good! First time making these and the dough was easy to roll out and the cookies were simply delicious! Will make these again for sure!!

Reply
review by Sonya B.

5/22/2015

These taste fantastic. Just like my Mum's. (; I baked at 350 for about 25 minutes. And I skipped the almond essence because Mum never used it. But this is great basic recipe.

Reply
photo by May I Have That Rec

8/7/2014

Reply