Shortbread cookie

#goldenapron#post16

very good n family loves it just like I do:)

My nephew asked me to make some cookies and he wanted these ones. The recipy was in my recipybook.

This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.Be sure to completely chill the dough until hardened (at least 1 hour, if not for longer) for a foolproof dough. You can add some dried fruits (apricots, orange peel, maraschino cherries, etc.) in Step 4. You can skip Step 6 if you don't feel like coating the cookies in sugar. Recipe by INCE

Thanks to Sandy Walker's grandma for this buttery treat

Making shortbread cookies with 5 ingredients or 6 if you include the fun chocolate dipping!

https://www.mindas-kitchen.com/

I make these all the time, perfect for Christmas . The whole family loves them ! Decorate to fit any occasion.

I based this recipe off of Bigger Bolder Baking to make the cardamom rose shortbread, something I had been dreaming of since buying rose petals from Diaspora Co.

These cookies are really simple and very quick to make. They are a great addition to a cookie platter and perfect for an afternoon snack or lunchbox treat. They are very light and tender. They freeze great and if you heat them in the microwave just to warm them they are light with melting little chips, so good!

I really like shortbread cookies but don't like paying supermarket prices!Would like to brag that these crisp cookies will melt in your mouth! This recipe can make 18 cookies and the measurements can be increased to make larger batches...Enjoy!

I revised a shortbread recipe, which I used to bake in a café in Canada. It's such an easy ratio of ingredients, so once you bake these cookies, you can make them without looking at the recipe. Feel free to adjust the amount of the ingredients as well. They can be made in 20 minutes!Once you have flipped the baking pan, keep an eye on the cookies so that they don't burn. Take the baking pan out of the oven when the cookies are light brown on the edges, and cook through with the residual heat. I recommend using butter for this recipe since they result in a richer and tastier cookie. Recipe by LazyHata

When I was experimenting and trying to come up with egg-free cookies, I stumbled upon these crispy and crunchy sablé cookies. Recipe by Mi-chin

These are tasty slice and bake style cookies. The edges are crisp but the centers are soft and chewy. Make sure to chill The dough for The amount of time listed, as the cookies already spread quite a bit once chilled. The coarse sugar is optional, but it adds extra sweetness and a nice crunch along the cookie edges. Recipe source : Sallysbakingaddiction.com

Credit to tasteofhome.comI made these for Christmas and they were an instant hit!

:cookie

These are conventional shortbread cookies using Hattaiko (Hattai Powder) which is a roasted barley flour sold here in Japan. If you cannot get Hattaiko, you can use wholewheat flour, oat flour or barley flour instead. But the roasted nutty fragrant makes these cookies special.

These cookies take time to make and they taste like any other butter cookie, but they look festive and will impress your guests. The two sablé doughs can be baked by themselves, and you can moisten them with egg white and roll them in coarse sugar, cinnamon sugar, chopped nuts, shredded coconut, etc.

Made these for a fall party. Modified from a family shortbread recipe. They go great with strong coffee of hot cider on a nippy evening!

I love crispy cookies.These cookies are just slightly sweet, so even guys who aren't big fans of sugary desserts will enjoy them.The dough is soft, so using cling film makes the whole process easier.These are just slightly sweet, so you can adjust the amount of sugar to your liking.These cookies are even crispier the next day. Recipe by Kokoa77

I had been making these cookies almost every Christmas since I was a child. My youngest daughter now makes them. You can use sprinkles to decorate the cookies.

No eggs, no milk, no problem.

Remember shortbread cookies are not a sweet cookie. Note: I do not have a mixer & I used a blender.

Here is a tender shortbread cookie for the Holida. They are pretty to serve and delicious, with bits of cherry in every bite!

I created this recipe for my nephew, who has food allergies. With a lot of trial and error, I tried to imitate the taste of the shortbread sold at a Japanese confectionery shop in my hometown. At the time, I didn't know about Cookpad, so I had to experiment a lot.These shortbread cookies should be light-colored, so please adjust the cooking time and temperature according to your oven to make sure they don't burn. Definitely try to use extra virgin olive oil. The flavor will make you feel like olive oil is a kind of juice. Recipe by Barumako