3-Ingredient Shortbread Cookies (W/14 Easy Variations!)

Prep Time
Cook Time
Ready In

"Taste of Home continues to charm me w/recipes relevant for my style of cooking -- Easy & versatile. This recipe is the best example I can share to prove my case. It was originally published on Pg 29 in the April-May issue of Taste of Home in 1993 & introduced to me via a TOH email by Marlene Hellickson Big Bear City, Calif. I have 1 rule you must follow B4 you make this recipe: Read my NOTE ON VARIATIONS that follows the Prep Steps. Enjoy!"

Original recipe yields 24 servings


  • Serving Size: 1 (48.1 g)
  • Calories 243.6
  • Total Fat - 15.5 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 40.6 mg
  • Sodium - 135.4 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 8.4 g
  • Protein - 2.3 g
  • Calcium - 7.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325F.

Step 2

In a lrg bowl, combine flour & sugar. Cut in butter until mixture resembles fine crumbs.

Step 3

Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15 x 10 x 1 in baking pan. Pierce w/a fork.

Step 4

Bake 25-30 min or until lightly browned. Cut into squares while still warm, then cool fully on a wire rack. (HINT: Scoring the dough w/a sml sharp knife B4 baking will make cutting the squares a lot easier)

NOTE ON VARIATIONS: The beauty of simple recipes is that it's easy to chg the flavor profile w/a 1 tsp measuring spoon & extract flavoring. For example, consider adding 1 tsp of an extract like ... Banana, Butterscotch, Chocolate, Cinnamon, Coconut, Coffee, Lemon, Maple, Mint, Peppermint, Pumpkin Pie Spice, Rum, Strawberry or the ever-popular Vanilla. Want to try 2 flavors at the same time? Just divide the dough & get creative. (ANOTHER HINT: Taste the raw dough B4 preparing to bake. You may want to intensify the flavor w/more extract

Tips & Variations

  • No special items are required



I made a half recipe for the DH and used the food processor to mix the butter in and then kneaded the mix on a large pastry mat and then baked at 170C fan forced for 30 minutes but they were not quite cooked in the centre so while soft I cut them into squares and just popped them back in a turned off oven to finish cooking in the residue heat and then end result was a buttery crumbly shortbread the DH liked but I thought a bit too sweet but he said no and actually they could do with some sugar sprinkled on top but basically a good buttery shortbread that most shortbread lovers would happily devour, thank you twissis made for For Your Consideration tag game on FF&FF.

review by:
(23 Oct 2016)