I had company coming last week and I wanted a treat for my special guests. I just love shortbread cookies and they seemed the perfect thing for this occasion.
My daughter had given me a sweet little pineapple cookie cutter for Mother’s Day, (find out why here), and I had been waiting for just the right time to use it.
Pineapples = Hospitality – of course this would be perfect.
Shortbread Cookies – With a Touch of Hospitality
With just four ingredients, these shortbread cookies are so simple to make.
1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
Let’s get started!
First I set the heat on the oven to 350°F.
In large bowl, beat butter, powdered sugar and vanilla with spoon. Slowly stir in flour. The dough felt just a bit crumbly so I mixed in an additional tablespoon of softened butter.
I then rolled out the dough to about ¼ inch thick on a lightly floured surface. Once the dough was rolled out, I cut it with my new pineapple cookie cutter and placed on an ungreased cookie sheet.
I baked them for approximately 12 – 14 minutes until the bottom was light brown. I had to watch them carefully as the tops of my pineapples became brown before the rest of the cookie. Once removed from the oven, I cooled them thoroughly on a wire rack.
To add a special touch to the bottom of the cookies, I put melted yellow vanilla candy melts into a small zip lock bag, snipped off the corner and used it as a decorating bag to create a crisscrossed look on the cookies.
Shortbread cookies – The perfect treat for my guests.
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You can see what I’m sharing HERE!
- 1 cup butter or margarine, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
- Heat oven to 350°F.
- In large bowl, beat butter, powdered sugar and vanilla with spoon.
- Stir in flour.
- Roll dough ¼ inch thick on lightly floured surface.
- Cut into small shapes by hand or use cookie cutter.
- Place on ungreased cookie sheet.
- Bake 12 to 14 minutes or until bottoms are light golden brown.
- Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.