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Shortbread Cookies

Have you guys started your holiday baking yet? I haven’t and I’m so behind! I just started with these shortbread cookies and they’re full of buttery goodness that I’m half tempted to keep them for myself. I think I’m going to make a bunch of batches of these and bring them with me to holiday parties this year. But that would mean sharing with others and I’m not so sure about that!

Shortbread Cookies

I actually really do like giving cookies and other homemade foods as gifts. It’s a great way to show that you spent time and put in some love for someone! Though these are so easy that you’ll be able to whip of batches of these in no time! (Don’t tell them that though. You want them to think you slaved for hours over these wonders.) I was actually quite surprised at just how easy this shortbread really did come together, and it really does remind you of the Walkers cookies. They have that nice crumbly rich texture to them, but they’re still sturdy enough to pick up. There’s nothing worse than a cookie you go to eat that crumbles before you have time to get it in your mouth! Am I right?!

Shortbread Cookies

Now is the perfect time to make these cookies. It’s best to have a place where lots of people are gathering, otherwise you might end up eating the whole plate! Not that I would know anything about that…It’s dangerous to know just how amazing homemade shortbread can be!

Shortbread CookiesShortbread Cookies

Shortbread Cookies

  Shortbread Cookies
 
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Makes: 16 cookies
 
Ingredients:
10 tablespoons of unsalted butter
1/2 cup of powder sugar
2 cups of white whole wheat flour
Optional 1/4 teaspoon of almond extract
 
Directions:

1) Preheat the oven to 325° F and line a cookie sheet with parchment paper.
2) In a medium sized bowl, combine all the ingredients until the mixture turns a bit crumble like consistency. I used my hands for this part.
3) Transfer the mixture to the cookie sheet and press into a square shape. Cut into about 1x1 inch squares and spread the cookies out to give a bit of space between each.
4) Place in the oven and bake for 20 minutes. Let the cookies cool for a bit before serving.

 

Adapted from Taste of Home. Original recipe here.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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