Cooking your side dish without making a mess in the kitchen is easy by grilling carrots in foil, which also brings out their inherent sweetness. The finest component is the caramelized chunks!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- 1 cup butter, softened
- ½ cup superfine sugar
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.
- Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 66 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVE this recipe. It makes a tender, buttery cookie that’s not too sweet. I’ve made a very similar cookie for almost 60 years, and it’s always the most requested cookie. There are only slight differences in ingredients between my version and this one. I add 1 tea vanilla extract, and a light dusting of powdered sugar on top of the baked cookie. I use my stand mixer, cream the butter and sugar until sugar is completely dissolved, and then beat in the flour for a long time. I chill the dough before forming cookies into “finger” shapes, or round patties, or even form using a pastry bag with a star tube. I bake at 325 – 350, but only until the edges of the cookies are just barely showing a little brown color. (10-12 minutes, depending on how cool the dough is.)
I made this recipe, the cookies were delicious and came out perfect. I cooked them in the oven at 350F for 18 minutes. For flavor you can add 2-3 drops of extracts, vanilla, lemon or almond. The cookies were a medium size, I got 18 cookies from the dough. They are so easy to make for someone like me who isn’t a good baker. It’s my favorite baking recipe. Thank you! 🙂
I felt these cookies were not as buttery tasting as other shortbread cookies I have made in the past. They also crumbled very easily. They lacked flavor and needed some vanilla and a bit of salt.