thepioneerwoman2.5
Shortbread Cookies
Ree Drummond's shortbread cookies are tender, buttery, and practically melt in your mouth. Make them for a dessert recipe at Christmas or any time of year.
👥 36 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed, 2 to ⏱️ 3 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl. Sift in the flour and cornstarch. Mix on low speed until just combined. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)
3
Form the dough into a disc, wrap it in plastic, and refrigerate for ⏱️ 20 minutes.
4
On a lightly floured surface, roll the dough out to ¼ - to ⅓-inch thickness. Cut out cookies using a floured 2-inch round cookie cutter. Place on the prepared baking sheets and bake until the edges have the faintest golden tinge (the cookies should not brown), about ⏱️ 20 minutes. Check your oven sooner if it runs hot.
Nutrition Facts
calories
99 Calories
fat Content
5 g
fiber Content
0 g
sugar Content
6 g
sodium Content
41 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
14 mg
carbohydrate Content
12 g
saturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...