Classic Shortbread Cookies In 4 Ingredients With Added 1 Ingredient Variations Recipes

Steps:

• Preheat oven to 360'F.
• In medium size bowl mix all ingredients until the dough is smooth and holds together.
• Divide dough in half. Press each half into an ungreased 8-inch round pan.
• Cut shortbread into eight slices.
• Bake for 15-20 minutes or until the edges are lightly brown.
• Remove shortbread from oven and immediately recut with a sharp knife.
• Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly.
• Makes 16 pieces.

Steps:

• Line two cookie sheets with parchment paper. In a bowl, combine flour and salt.
• In a separate bowl, cream butter with an electric mixer until light and fluffy.
• Add sugar and continue beating until smooth. Stir in vanilla.
• Add flour and salt to mixture and stir until smooth.
• Divide dough into two flat disks roughly an inch thick and wrap in plastic.
• Chill for an hour.
• Preheat oven to 300°F.
• On a slightly floured surface, roll out dough to desired thickness.
• Shape with lightly floured cookie cutters. Place on cookie sheets and refrigerate 20 more minutes.
• Bake for 20 minutes, or until cookies are firm without browning.
• Cool on a rack.
• Now for the Variations on the Theme:.
• White-Chocolate Dipped:.
• Roll out dough roughly 1/3 of an inch thick. Cut into rounds and place cookies onto prepared baking sheets. Refrigerate and bake as per above instructions. After cooling, melt 6 ounces of white chocolate in a double boiler. Dip cookies into white chocolate and return to rack. Let chocolate set before handling.
• Cranberry Clementine:.
• Prepare one batch of basic shortbead dough, omitting vanilla extract. Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough. Roll out dough 1/2 inch thick. Cut into desired shapes. Refrigerate and bake as per above instructions.
• Pecan Macadamia Bites:.
• Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough. Scoop out tablespoons of dough and roll into balls. Flatten each ball between your palms into bite-sized disks about an inch across. Place on prepared cookie sheets, refrigerate and bake as per instructions above. After cooking, dust cookies with icing sugar through a fine wire strainer.
• Sugar Stars:.
• Roll out dough roughly 1/3 of an inch thick. Cut into stars and place cookies onto prepared baking sheets. Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar. Refrigerate and bake as per above instructions.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (180 degrees C.)
• Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
• Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
• Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.