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Shortbread Supreme
SUBMITTED BY:
Carl T. Erickson
PHOTO BY:
ggglitch
"Only to be made at Christmas time, and in huge quantities."
RECIPE RATING:
Read Reviews
(53)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
12 Min
READY IN
37 Min
Original recipe yield 2 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter
1/2 cup white sugar
2 cups sifted all-purpose flour
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
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REVIEWS
Reviewed on Sep. 8, 2004 by
RAVEN9653
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RAVEN9653
Sep. 8, 2004
Simple, quick, and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried, and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter, so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well, try chilling it for about 30 minutes in the fridge first, especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough, to get that perfect, smooth texture!
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30 users found this review helpful
Simple, quick, and they disappear faster than I can make 'em! These don't crumble as easily as...
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Reviewed on Jan. 16, 2005 by
momagain3
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momagain3
Jan. 16, 2005
I found this to be exactly what I was looking for. I didn't feel like rolling and cutting them all out so I baked them like a bar and I added some crushed pecans! So Good!
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19 users found this review helpful
I found this to be exactly what I was looking for. I didn't feel like rolling and cutting...
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Reviewed on Dec. 7, 2002 by HIAMAYA
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HIAMAYA
Dec. 7, 2002
This was a great recipe and held together nicely. I have never had much success with using a roll out dough (new to baking) and this went perfectly none of my rabbits lot an ear. They had good flavor and even held up in the cookie jar. The kids loved them. thank's for a great recipe.
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18 users found this review helpful
This was a great recipe and held together nicely. I have never had much success with using a...
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Reviewed on Dec. 1, 2007 by sikchik
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sikchik
Dec. 1, 2007
I just finished trying this recipe and have got to say that it is my new 'go to' cookie recipe. I used confectioners sugar instead of white, (I added 1/4 cup more for a little extra sweetness) added a tablespoon of vanilla, and replaced a tablespoon of flour for corn starch. I did not need to refrigerate the dough, in fact I used a little less of the flour mixture and rolled up 1 inch balls and placed them on the cookie sheet. Then I flattened them with a fork, pushed a little hole in the middle and filled them with jam. mmmmmmm yummmy!
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10 users found this review helpful
I just finished trying this recipe and have got to say that it is my new 'go to' cookie...
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Reviewed on Feb. 7, 2004 by MBEER
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MBEER
Feb. 7, 2004
My husband, who loves sugar cookies, told me that this is the only cookie recipe that I'll ever need to use again! My whole family loves these cookies and so do I, especially since they are so easy to make!
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10 users found this review helpful
My husband, who loves sugar cookies, told me that this is the only cookie recipe that I'll...
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Reviewed on Jan. 25, 2004 by HATESPYWARE
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HATESPYWARE
Jan. 25, 2004
A very simple and yummy recipe. COLD butter helps quite a bit. With a little extra sugar, they taste just like store bought English shortbread biscuits. Very yummy.
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9 users found this review helpful
A very simple and yummy recipe. COLD butter helps quite a bit. With a little extra sugar,...
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Reviewed on Dec. 15, 2003 by DiversWife
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DiversWife
Dec. 15, 2003
This is very easy to make, however, I wasn't too pleased with the flavor. It was sort of plain. It rolled out easily and baked up nicely, but just didn't have that shortbread flavor I was looking for.
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9 users found this review helpful
This is very easy to make, however, I wasn't too pleased with the flavor. It was sort of...
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Reviewed on Nov. 20, 2006 by ggglitch
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ggglitch
Nov. 20, 2006
Basic ingredients for a basic shortbread cookie. They tasted absolutely fantastic and melted in your mouth when they were still warm, but after they cooled a few minutes later, the cookies did not have that melt in your mouth, creamy shortbread texture that I was looking for. The taste though was excellent. I added 1 tspn vanilla extract for a little more taste. I had a ton of chocolate baking wafers, so I put one in the middle of each of my cookies to make them look prettier and for a little chocolate treat. Easy to make and great tasting, but as for the authentic 'shortbread' factor, I would say it's lacking in the texture compartment.
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6 users found this review helpful
Basic ingredients for a basic shortbread cookie. They tasted absolutely fantastic and melted...
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Reviewed on Dec. 17, 2003 by MOMPRYOR
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MOMPRYOR
Dec. 17, 2003
Fast and easy~ the dough requires no refrigeration, it is easy to roll out and cut and the shapes stay together and come out of the cookie cutter easily. They stay together after baking and the flavor is SUBLIME~ PERFECT. Absolutely the best cookies I have ever made or eaten, well worth the work and the calories. Thanks Carl! ~Mompryor
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6 users found this review helpful
Fast and easy~ the dough requires no refrigeration, it is easy to roll out and cut and the...
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Reviewed on Dec. 15, 2003 by VAREGISTRY
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VAREGISTRY
Dec. 15, 2003
This recipe worked great. I used my KitchenAid mixer, and used the dough hook for the kneading part, and only 2 cups of flour as stated. I did use cold butter, as someone stated previously. They rolled out wonderfully on a marble slab and I was able to use my star shaped cookie cutters without a hitch! Tasted great.
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6 users found this review helpful
This recipe worked great. I used my KitchenAid mixer, and used the dough hook for the...
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