Two easy shortbread cookie recipes include Taste of Home's easy three-ingredient shortbread cookies and Ina Garten's shortbread cookies. Each recipe takes around 10 to 15 minutes of preparation and uses basic ingredients, such as butter, sugar and flour.
To make Taste of Home's easy shortbread cookies, cream 1 cup of softened butter and 1/2 cup of sugar in a large bowl until light and fluffy. Gradually beat in 2 cups of all-purpose flour. Grease a 9-inch square baking dish, and press the dough into the dish. Bake at 325 F for 30 to 35 minutes. Allow the shortbread to cool in the pan for 10 minutes, remove to a wire rack, and cut into nine squares when completely cooled.
Begin making Ina Garten's shortbread cookies by beating 3/4 pound of softened butter and 1 cup of sugar just until combined. Add 1 teaspoon of vanilla. In a separate bowl, sift together 3 1/2 cups of all-purpose flour and 1/4 teaspoon of salt. Add the flour mixture to the butter mixture, and beat on low speed until a dough forms. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll the dough to 1/2-inch thickness, and cut out cookies. Place on a baking sheet, sprinkle with a little sugar, and bake in a 350 F oven for 20 to 25 minutes. When the cookies are cool, drizzle half of each cookie with melted chocolate for an extra treat.
Another easy recipe for shortbread cookies is Claire Robinson's classic shortbread cookies. Making these cookies takes about one hour, including prep time, refrigeration and cooking time. The recipe makes approximately 65 shortbread cookies.
To make classic shortbread cookies, add 2 cups of all-purpose flour, 1/2 teaspoon of salt and 1/2 cup plus 2 tablespoons of powdered sugar to a food processor, and pulse until combined. Add 1 teaspoon of vanilla extract, 2 sticks of unsalted butter and 1 teaspoon of water, and pulse until a dough forms. Place the dough on a piece of plastic wrap, and roll it into a log about 2 1/2 inches in diameter and 5 inches long. Wrap the dough tightly with the plastic wrap, and refrigerate for 30 minutes. Alternatively, freeze the log for up to one month for later baking.
Cut the log into 1/3-inch thick cookies, and place them 2 inches apart on a cookie sheet. Bake in an oven at 375 degrees Fahrenheit for 12 to 14 minutes or until the edges become light brown. Allow the cookies to cool on the pan for 5 minutes, then remove to a wire rack to cool completely. Store the cookies in an airtight container for up to one week.