Shortbread Cookie Recipes

Traditional Shortbread Cookie Recipes Make The Best Shortbread

Shortbread

1/2 cup brown or fruit sugar or icing sugar, 1 cup butter, 2 cups flour. Cream the butter, add the sugar gradually and cream together thoroughly. Add flour slowly. When a stiff dough is formed, turn out on a floured board. Gradually knead in flour till the dough begins to crack. Roll out 1/4 inch thick, cut in fancy shapes and bake in a slow oven until slightly browned.

Fancy Shortbread

1 cup icing sugar, 2 cups butter, 4 cups flour. Mix well, knead until the dough begins to crack, shape into a round cake about 1/2 inch thick, crimping the edge like a pie crust, or roll out and cut like cookies, or prepare as you would icebox cookies. Bake on ungreased tins in a slow oven until delicately browned. Allow the shortbread to cool on the tin.

Scotch Shortbread

One pound butter and one cup brown sugar beaten to a cream, then add five and a half cups of flour, using the other half cup on board while kneading, which must be very thorough. Roll out half-inch thick, prick with a fork, cut in small squares, and bake in a slow oven. --Mrs. S. Trotter

Easy Shortbread

3 cups flour, 1 cup icing sugar, 1 cup butter. Cream butter until soft, then work in sugar mixture. Tip sugar mixture onto flour and work in well. Press mixture into a greased pan and bake 30 minutes in a moderate oven. Cut into squares or shapes. Cool on rack.

Mix two pounds of flour, dried and well sifted, with a pound of powdered sugar, three ounces of candied citron and orange peel cut into dice, and half a pound of caraway comfits; mix these with half a pound of butter melted in a saucepan; then make the paste, roll it out the thickness of half an inch, cut it into cakes, place them on white paper, prick, and bake them of a pale color.