Shortbread cookies

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

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.

After a lot of trial and error, I made superbly delicious cookies!The lemon juice, lemon zest and the secret ingredient, peanut butter, gives these shortbread cookies a great taste!I'm currently publishing a lot of macrobiotic recipes on my blog!!(In Japanese) http://soranoutastaff.blog46.fc2.com/ Recipe by Soranoshimisuke

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

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

Tender shortbread cookies with a crunch of nuts and a sweet finish of powdered sugar. What's not to love?

Chocolate Chip Shortbread Cookies are all the goodness of melt in your mouth shortbread combined with a little bit of chocolate chips. You'll love these delicious cookies!

The subtle flavour and aroma of the famous English tea leaves brings a refreshing new twist to our regular cookies. Try it!

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

#goldenapron#post16

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

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.

Boy can I make a hella mess! But these tiny little cookies are worth it. Everyone fell in love at first bite. Completely homemade insanely delicious from scratch goodness! I know you wanna bite 💚

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.

Just a basic shortbread recipe :)

I replaced almond flour with kinako powder and got a popular, fragrant cookie!This is a great cookie for all ages that goes well with milk or tea!If you use powdered sugar (with cornstarch in), it will become even crunchier. Recipe by Gakochan

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.

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.

Made these cookies for gift baskets for the family :-) I poked holes in the cookies with a straw prior to baking so I could thread them with cute bows for presentation. Too cute, and tasty :flower

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

:cookie

Thanks to Sandy Walker's grandma for this buttery treat

These cookies are my signature dish that I make quite often. You can keep the dough in the freezer for about 2 weeks, so make it when you have time.Use powdered sugar that contains corn starch (It will make the cookies crispy).The heavy cream is used for binding the dough and butter. So you don't need to use it if you don't have it. Recipe by Gakochan