Coffee is definitely “my thing” …. and I think good cookies might be my husband’s!  I had bought him a box of Walkers small shortbread cookies a while back (at a really good price of $.99 a box from Grocery Outlet) and he really enjoyed them.  When I went to get more, as is par for the course, Grocery Outlet did not have them anymore.  I looked at other grocery stores, but the prices were higher than I wanted to pay.  Suddenly it dawned on me — I used to MAKE shortbread cookies at home.   And wow!  I had forgotten just how simple they are to mix up, roll out, cut up, bake — voila! in about an hour from start to finish I have a container of shortbread cookies.

The recipe below is what I use.  I have not tried it with Swerve Confectioner’s Sugar, but I do want to …. altho it only has 1/2 a cup of regular confectioner’s sugar eliminating any sugar would be “more better” for us.  I have seen other recipes that use more confectioner’s sugar or use regular sugar, but I have found for our tastes (not overly sweet) this amount works well.

I have learned how to roll out my cookie dough evenly.  How?  You ask.  Simple.  I grabbed two of my chopsticks and put one on either side of the dough where then ends of the rolling-pin go —- I put the dough between two pieces of parchment paper with the chopsticks and roll away to get a very even piece of dough to cut out. 

My husband prefers small cookies so I  used a small glass that I have to cut them out. (Pictured at the left) The first time I made them I used a set of cookie cutters that were outlines of snowflakes — large and small. (Pictured at the right) The small size fit our needs, but it was difficult for me to remove the dough from the small cutter with its indents so I tried using the little glass container that I have instead and it works well.  (If the dough starts sticking I can put the rim of the glass into a bit of flour to help with it not sticking.)

 

If you have the urge to make a quick batch of shortbread, I hope you try this simple recipe.

 

 

Simple Shortbread Cookie Recipe
Print Recipe
Simple and Easy Shortbread Cookies
Servings Prep Time
35-40 small cookies* 15 minutes
Cook Time Passive Time
10-12 minutes 5 minutes
Servings Prep Time
35-40 small cookies* 15 minutes
Cook Time Passive Time
10-12 minutes 5 minutes
Simple Shortbread Cookie Recipe
Print Recipe
Simple and Easy Shortbread Cookies
Servings Prep Time
35-40 small cookies* 15 minutes
Cook Time Passive Time
10-12 minutes 5 minutes
Servings Prep Time
35-40 small cookies* 15 minutes
Cook Time Passive Time
10-12 minutes 5 minutes
Ingredients
Servings: small cookies*
Instructions
  1. With an electric mixer, combine softened butter with confectioner's sugar, mixing until smooth and creamy. Add the 2 cups of flour to the creamed mixture 1/2 cup at a time.
  2. Divide dough into two portions. Using two pieces of parchment paper, roll out the dough and cut out cookie rounds, using a small cookie cutter. (I used a small glass that I had, dipping it in flour before cutting, but you can use any small cookie cutter.) Place on parchment lined cookie sheet. Cookies do not spread when baked so I was able to do five rows of four cookies per sheet, making a total of two sheets to bake one time.
  3. Place cookie sheet(s) in pre-baked oven at 350 and bake for 10-12 minutes. You want the bottoms to be lightly browned. Remove from oven and let sit on cookie sheet for 2 minutes and then remove to cooling racks. Store in sealed container.
  4. *These are small cookies and I usually give two as a serving, but depending on how many you want this recipe can make 10 or more servings.
Share this Recipe

Leave a Reply

Your email address will not be published.

Website

This site uses Akismet to reduce spam. Learn how your comment data is processed.