4-ingredient Shortbread Cookies

Who doesn’t love a good shortbread cookie?  and if you have yet to try one…it’s time.  These cookies are eggless which means the batter is edible!!!!!  and trust me, being a dietitian I’m totally aware of my sugar intake and that of my kids of course…but sometimes you just need a good old fashioned cookie and these make the perfect Valentine’s day treats!  Using ingredients you already have in your cupboard (flour, sugar, unsalted butter and vanilla extract)!  This recipe makes about 4 dozen small heart shaped cookies, so the amount you  produce will depend on the size of your cookie cutter.  To make them more festive, I mixed in 1/2 cup of fun pink heart sprinkles to the mix and for some, I created a 3-ingredient simple frosting (confectioner’s sugar, little butter and food coloring).  Be sure to involve your kids in making these! My son had a blast since it was like cutting out edible play doh shapes.  Enjoy! Oh and did I mention you CAN EAT THIS BATTER BEFORE BAKING?! With moderation of course :))

Ingredients:

4 cups unbleached all purpose flour

1 cup white sugar

2 teaspoons vanilla extract (try other extracts like almond or orange for different yummy flavors)

2 cups unsalted butter, softened

Directions:

  1. In a large mixing bowl, cream butter and sugar together.
  2. Beat in vanilla extract.
  3. Slowly add the flour, about 1/2 cup at a time and mix until flour is no longer visible.
  4. Your dough will be a bit sticky at this point!  If adding sprinkles, now is the time and just fold them in.
  5. Dust a cutting board with flour and pour out the dough.
  6. Firmly press down on the dough to create a large disc shape or two separate discs and then wrap in saran wrap and refrigerate for about 1 hour (alternatively, kneed the dough inside of the bowl and cover and refrigerate, then take out a small amount at a time to roll out and cut your shapes.
  7. Roll out the dough and cut out desired shapes.
  8. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  9. Bake for 11-13 minutes (mine were perfect at 12 minutes)
  10. If using icing, allow cookies to cool and frost. Enjoy!

 

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