Shortbread Refrigerator Cookies

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I love shortbread cookies.  I especially love them because there are so many things that you can do with the simple batter: you can add flavoring or nuts to the batter to create a totally different cookie with ease.  If you are feeling creative, it’s easy to sprinkle the cookies with colored sugar for a festive looking cookie. 

One thing I do NOT love about shortbread cookies is rolling out the batter and creating the cookies using cookie cutters.  Because it’s time consuming to make the cookies, I didn’t make them for a long while.  Then, my grandmother shared with me her shortbread refrigerator cookie recipe.  When you make cookies this way, you don’t need  to knead or roll out the dough.  You also don’t need cookie cutters!

To make the dough you will need:

1 cup of butter(no substitutions)

1/2 cup of sugar

2 cups of flour

 

Soften the butter by letting it come to room temperature.  Cream the butter and the sugar together until very well blended.  Gradually, add the flour by blending it into the sugar and butter mixture.  I usually add 1/2 cup of flour at a time.  Continue to mix the dough until all of the flour is well blended into the sugar and butter mixture.

Split the dough in half and create a log of dough out of each half.  Wrap the dough in wax paper.  Make sure to cover well to prevent the dough from drying out.  Chill the dough overnight.

Heat the oven to 300 degrees. Cut 1/4 inch slices from the dough logs and put them on a cookie sheet.  Heat cookies until they are slightly brown on the bottom, about 30 minutes for most ovens.

Let the cookies cool slightly on the cookie sheet before transferring them to a baking rack or they will fall apart! If desired, sprinkle with colored sugar or other decorations when slightly warm.  If you want to decorate with icing or chocolate, wait until the cookies have totally cooled.

The best part about these cookies is that the dough can be stored for several days in the refrigerator without spoiling.  I love the fact that I can make the batter and not worry if I get too busy to make the cookies for several days.  The batter can also be frozen if needed.

Store cookies in a sealed bag or in a tightly covered container to prevent the cookies from drying out.  The cookies can also be stored in the refrigerator if desired.

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