Yummy, simple cake mix-based peach cobbler. You get the impression that you are in the South on a hot, sunny day. This dish is simple, quick, and surprisingly tasty!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 2 cups butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat oven to 350 degrees F (180 degrees C).
- Cream softened butter and sugar until light and fluffy.
- Dotdash Meredith Food Studios
- Stir in vanilla; add flour and mix well until combined.
- Dotdash Meredith Food Studios
- Fill cookie press with the dough and form cookies onto two ungreased cookie sheets, spacing them about 1 1/2 inches apart. Bake for 10 – 12 minutes, or until the edges of the cookies are just starting to turn golden brown.
- Dotdash Meredith Food Studios
- Remove the cookie sheets from the oven, and set them on a wire cooling rack for 2 minutes. Then transfer the shortbread cookies to the rack to cool completely.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 20 g |
| Sodium | 219 mg |
| Sugars | 17 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing cookies, tasted amazing. had to cut recipe in half, to not get so many cookies.
This recipe was easy to follow with simple ingredients that anyone will have on hand plus, they are delicious. I added a little bit of jam to the center and made them even better. I got 41 cookies from this batch but instead of using cookie press, I rolled the dough into a log and cut the cookies out of the log, easy peasy.
Very easy to make and tasty! I dipped mine in chocolate and they turned out great.
I really liked this recipe and so did my family. I put the dough between 2 pieces of parchment paper and rolled it out to about the length of a cookie sheet and then cooked for 30 min and cut with a pizza cutter as soon as it came out. It hardens as soon as it cools. Really yummy
I made half a batch and had no issues, if you don’t mix well enough it will not become dough. I made in a round baking pan for 30 min and they came out great. Cut while warm is suggested. Tasty
Instead of dealing with a cookie press, I pressed the dough flat into a large cookie sheet . Before cooking, I precut by scoring the dough into two inch squares. When done, score lightly with a knife, and they break into square pieces. Easy, delicious!
I made these with my daughter. They were so crumbly they wouldn’t form a cookie. We ended up adding a couple eggs and they were still so crumbly they cracked and crumbled after baking. We never could form them into cute cookies. The flavor was good but not a cookie, more of a crumble.
Great recipe. Shortbread dough can look too dry to start but keep mixing it. It will all come together!
I followed the recipe exactly and the cookies turned out spectacular. The only thing, since I don’t own a cookie press, I just rolled the dough into a walnut sized balls rolled in a bit of sugar and pressed them lightly with the bottom of a glass. Perfect, uniform shaped cookies. Overall amazing.
These are fantastic, buttery and delicate shortbread cookies. They are so easy and delicious, i will definitely make them a lot instead of buying shortbread in the store.
It was to thick to use with my cookie press. The cookie was a great texture baked. I made a chocolate buttercream to sandwich the cookies.
I used a plant based sugar substitute. The butter of course made the cookies. LOVED IT !
Made half a batch as I only had 1c butter. Rolled between parchment paper, sharp knife cut into bars and baked up delicious!
Easy and tasty. I made a dimple before I baked mine and filled them with some homemade marmalade that was too stiff to spread on bread.
Very good – it is does crumb some while handling but was pretty easy to work with. I used a cookie cutter, not sure try these in a dispenser.
I enjoy making shortbread cookies, as they’re low-sugar and extremely easy to make. If I can make shortbread cookies with Sakura/Cherry Blossom powder and sliced maraschino cherries (flower shaped cookies) for Valentine’s Day, I’d happily do so.
The cookies taste great! I used icing sugar instead of regular sugar. Not too sweet, just on the verge of crumbling.
For those that say the dough is too dry I think you can back off on the flour a tad. Denver has very dry winters and I’ve never used all the flour the recipe calls for. Been using this recipe for YEARS and always short the flour a bit. Play it by ear.
These cookies will melt in your mouth! Five star review from the group who ate them tailgating too! I didn’t use the press because I didn’t have time, but I don’t think that would have worked very well because my dough was super sticky and it would have been hard to get in the press. And I had exactly 4 cups of flour left, so I know I didn’t use too little and I wasn’t able to add any additional to lessen the stickiness.
The dough and cookie tasted good but the dough was ridiculously crumbly even though I followed the recipe to the letter ♀️ oh well.
I AM MAKING THESE FOR THE SECOND TIME. THE FIRST TIME, I ALTERED THE RECIPE, AND THEY CAME OUT LIKE ROCKS. THE SECOND TIME, I FOLLOWED THE RECIPE EXACTLY AS WRITTEN, AND THEY WERE FABULOUS. Love them, The Dancer