I was in the mood to make some shortbread cookies and threw some together recently.  It’s one of the easiest cookies to make, yet so darn tasty. 

Plus, dip them in chocolate, package them up and give them away as gifts! 

This recipe gives you a rich, buttery cookie that appeases everyone.

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 2 cups flour

Preheat oven to 350.  Mix all ingredients together so it’s smooth (not crumbly).  

Divide the dough into two and roll one of them in a log that’s about 1 inch thick.  Make sure there’s no cracks in your log and at the ends, keep it as straight as possible.

Then cut about 1/4 inch thick chunks.  You could also roll the dough out and use cookie cutters to make shapes.

Place on a cookie sheet (note that shortbread will not spread out so you don’t need to leave too much room between the cookies).  If you have extra dough, put it in the fridge until ready.

Bake for about 15-20 minutes.  You can tell when it’s done by lifting up the bottom of the cookie so it’s light brown. 

If you want chocolate, use a double boiler (middle photo with a pot half-filled with water and a heat resistant glass bowl) to melt chocolate.  Then dip the cookies into the melted chocolate bowl.  Put the dipped chocolate cookies on parchment paper (or wire rack) to cool.

Shortbread cookies  Double broiler  Shortbread cookies w/chocolate

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