Thick Buttery 4-2-1 Shortbread Cookies
Golden Shortbread Cookies to Die For
You'll Never Have to Hunt for the Recipe
This is one of the best recipes for thick shortbread cookies I've come across. The slightly crispy texture and rich taste is unbeatable.
The "4-2-1" is the key to remembering how to make these cookies. You'll never have to search for the recipe because each number represents an ingredient.
If you just can't get enough shortbread, this recipe yields thicker cookies and lots of them. There's no rolling out either, and you cut these cookies after baking. Easy-peasy.
Ready to make these wonderful goodies? Read on for instructions.
4-2-1 Shortbread Ingredients
- 1 cup sugar
- 2 cups butter
- 4 cups flour
Cream Butter and Sugar
So Simple, So Good
It's seems a tad amazing that one can make cookies with just three ingredients but such is the magic of real butter. However, make sure your butter is room temperature but not melting.
You don't even have to use a conventional mixer to make these cookies, so clean-up is much easier. Simply grab a good-sized bowl and a wooden spoon and you are good to go.
Add Flour & Mix
As you mix it, shortbread dough will start to form a ball
Once this happens, work with your hands, kneading and folding dough over
No Need to Grease Cookie Sheet
Because you are using butter, you don't have to worry about these cookies sticking to the pan.
Place ball in a cake pan and roll out to 1/2 inch thickness.
I usually use a glass to roll out the dough in the pan. You do want to roll the top, so that it is uniform.
- Prick all over with a fork.
- If desired, make ridges on surface by pushing sideways with index finger. This adds a bit of eye-appeal to your cookies.
Ridges Make Cookies Look Fancy
Place a cookie sheet on the bottom rack of your oven or double-pan to prevent over-browned bottoms.
- Bake in a 325-300-degree oven until golden brown.
- Keep checking for doneness.
- Towards end of cooking time, you may choose to reduce oven heat slightly. This helps mixture to cook on the inside without getting overly browned on the outside.
Hard to Resist
Remove pan from oven and set to cool. When cooled, cut cookies into squares.
Cookies can be dusted with sifted icing sugar.
Why Not Take a Bite?
Lots of Cookies
This recipe yields lots of cookies, enough for some to eat and some to freeze. This is an easy-to-remember recipe.
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One Can Never Get Enough Shortbread
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© 2007 Athlyn Green
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