Shortbread Cookies I

Shortbread Cookies I

2
H. Olsen 0

"These are always a hit at our church bazaar."

Ingredients {{adjustedServings}} servings 181 cals

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, cream the butter, and sugar. Mix well.
  3. In a separate bowl, beat eggs and add to the butter mixture. Stir in the caraway seeds and flour. Mix well.
  4. Roll out the dough on a floured surface to 1/4 inch thickness. Cut into 1 inch squares (or other shapes) and place at least 1 inch apart on cookie sheets.
  5. Bake for 12 to 15 minutes...watch closely...until lightly colored. Cool on wire racks.
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Reviews 2

  1. 2 Ratings

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EMCCARTY10
2/10/2003

It was too soft for what the amount of ingredients called for and even though I left it in the fridge overnight, it was almost just right but when using cookie cutters, the dough stuck to everything, no matter how much flour I used. This is definitely not for cookie cutters. Even after moulding it in circles, the kids ate only one and didn't like it.

Zambianlady
12/15/2008

My cookies came out great. I haven't made cookies in over a decade and this is a simple basic cookie recipe. I added a pinch of salt and a couple of drops of almond extract to my eggs and my recipe was scaled down to 12 servings instead of 48. The dough is very soft so I molded mine by hand and put pineapple jam in the center. They were very yummy shortbread cookies with jam.