3-Ingredient Shortbread Cookies

The secret is beating the batter long enough. It looks crumbly for the first few minutes and then it gets smooth in the blink of an eye. Also, oven temperatures vary. I know my oven gets hotter than the knob says so I set mine between 325 and 350 and they came out good.

Tried bake mode in the Emeril air fryer. Started with 18 minutes after pre heat 350 degrees. Stopped baking with 4 minutes remaining. Still cooling, but expect they won’t last too long. Afterall, this is shortbread, right?

Normally I don’t comment but this is bad. Crispy wafers (I can’t even really say crispy. Hard and crunchy for sure.) Not a very good shortbread.

They were easy, and yes only three ingredients, but they did not taste good at all, I think it is to much butter and not enough sugar.

I followed the recipe exactly and these are easy and very good! They definitely taste like shortbread over sugar cookies and this batter can’t be rolled out FYI. I added chocolate chips on top of half the batch and those are really yummy as well. Also I just plopped the cookie batter down by the spoonful onto parchment paper on baking sheet using my fingers. I’ll be making again for sure!

I followed the instructions exactly as it says to. These came out more like tea biscuits and were definitely not the cookies I was hoping to make. If you put some jelly or jam on top of them their fine.

I followed the recipe exactly as listed. These are so addicting, they literally melt in your mouth. Just be careful when fresh from the oven, I used a spatula to transfer them to the cooling rack. They are VERY fragile. Even when cooled, they can be hard to pick up in your hand without crumbling. These cookies are going to be added to my yearly Christmas cookie platter.

You need cornstarch to make melt in your mouth shortbread , that is why they are grainy

Very good recipe I only cooked them for 12 min

I made these today and my kitchen aid mixer couldn’t handle the consistency of the dough. I added a teaspoon of Vanilla and about 1/4 cup of milk cause the dough was too thick. You certainly cannot pipe these or drop them from a teaspoon. I rolled and flattened them then added cherries and colored sugar. They turned out fine.

Gluten Free Conversion substitutions: Using Krusteaz brand GF All Purpose Flour (and hints from others’ comments) I increased the flour to 2 cups + 1 teaspoon. I also added 1/8 teaspoon almond extract and 1/2 teaspoon vanilla. I sprinkled colored sugar on, but instead of cherries (eww) I dotted each with a white chocolate chip in the first batch. In the second batch I used red sugar + 3 semisweet chocolate chips and 1 white chocolate chip. As my pic shows, the white chocolate chips turned brown on top, so I think I would try folding them into the dough next time (with the original amount of flour and perhaps some xanthan gum to help them stay together.) Rather than using a greased/ungreased cookie sheet, I used parchment paper for easy cleanup. As with many GF cookies, these look great ON the cookie sheet but tend to break/dissolve when you try to move them. NOTE FOR GF BAKERS: Adding the extra flour was a BAD CHOICE for gluten free flour—when you bite into them, they basically turn into powder. NOTE FOR ALL: I can’t imagine how bland these would be without the added vanilla and almond flavorings. Even with those added (I would add more next time!) the taste was simple and traditional, like plain shortbread or a Dutch Letter, but quite bland.

These were the most popular out of the 5 different cookies I made this year! For those who are diabetic, I want to let you know that you can use Splenda baking as a substitute for the sugar and they come out great! I changed the last batch to rum extract with cinnamon drops and they were the Winner!

I’ve been making this recipe for years but the last few years the cookies tended to melt or were so fragile they broke. This year, I used organic flour and increased amount to 1 and 3/4 cups. After using the cookie press to create the cookies I put them in the freezer for 15 min before cooking. 10 minutes is too long for little cookies but otherwise the y turned out perfectly. A friend who is a high school foods teacher and used to work in a bakery suggested the switch to organic flour. At the school they had noticed a real difference in the quality of product over the past few years and have discarded many cookie recipes they used to use.

Made a double batch yesterday. Followed the recipe, but used drained marichino cherries cut in half. I love shortbread, and these are perfect!

Loved the easy recipe. My daughter and I were pleasantly surprised with ourselves with how easy the recipe was and yet how absolutely delicious the cookies were!!

Tonight, I made this recipe, and another recipe that is identical except for the addition of 1/4 cup of corn starch. I found the cookies with corn starch held their shape a bit better, and were less delicate than the cookies without corn starch. The cookies without corn starch baked faster. I couldn’t taste a difference between the two recipes. Both tasted very good, and benefited from 12 – 15 minutes of whipping time for the unsalted butter.

I haven’t made this kind of cookie in decades my memories were a very fragile cookie…but I read alot of the reviews and did add some corn-starch maybe 2 T to the whole batch and Oh My GOODNESS these were good. They are soft and oh so melt-able in the mouth. Now I did use a melon ball scooper thingy to take them out so they were higher than most pictures and I baked them on my silpate 9 minutes and a bite of heaven. I have a fondness for Almond flavours so a dash of that was added to the whipping butter. that’s all and I was very pleased with these results.

I have made this recipe for 40 years and love it. I never scrimp on beating; only use icing sugar and never granulated sugar; and use a cool oven (275 degrees for 40 – 45 min) for baking. I was surprised to see that others have a problem with sandy texture, and have problems with the cookies crumbling. I think the slow-low heat baking must be the secret.

I doubled the recipe. It was so good. I think next time I make them I will chop up the Cherries and mix them in the dough.

Very good and delicate. I used two cup of flour and 1/2 tsp vanilla. I also left the cookies on the cookie sheet to cool, as suggested in other comments. My son-in-law loves plain shortbread cookies, so I made these for him. I hope he likes them!

I was skeptical with mixed reviews so I added a bit of almond extract for some flavor and piped them into pretty swirls. BEST COOKIE EVER!! so pretty and delicate!