As these cookies cool, they acquire an appealing crunch.

Robin
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.

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  • Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.

  • Preheat oven to 300 degrees F (150 degrees C).

  • On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

Nutrition Facts

212 calories; 10.4 g total fat; 27 mg cholesterol; 77 mg sodium. 28.3 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2003
I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours then cut the dough in 1/4 inch thick cookies. They came out perfectly and melt in your mouth! Read More
(97)

Most helpful critical review

Rating: 3 stars
02/20/2006
I made these using the suggestions of another cook in the reviews using only 2 cups flour and rolling into logs chilling then slicing and baking. Thet were quite good and my husband who is a dunker liked them. My only concern was with the cooking time 35 to 40 min? Can't be right. I just watched them and removed them when they were light brown but a novice might try baking them for that length of time..... Not good. Read More
(54)
45 Ratings
  • 5 star values: 14
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
10/17/2003
I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours then cut the dough in 1/4 inch thick cookies. They came out perfectly and melt in your mouth! Read More
(97)
Rating: 5 stars
10/17/2003
I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours then cut the dough in 1/4 inch thick cookies. They came out perfectly and melt in your mouth! Read More
(97)
Rating: 3 stars
02/20/2006
I made these using the suggestions of another cook in the reviews using only 2 cups flour and rolling into logs chilling then slicing and baking. Thet were quite good and my husband who is a dunker liked them. My only concern was with the cooking time 35 to 40 min? Can't be right. I just watched them and removed them when they were light brown but a novice might try baking them for that length of time..... Not good. Read More
(54)
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Rating: 4 stars
12/10/2003
These cookies are very simple. If you don't want to roll out the dough form it into small balls and flatten them with a glass. The cookies are very plain and crunch so I think they taste best when dipped in coffee or cocoa. Read More
(35)
Rating: 5 stars
05/06/2008
I followed other reviewers suggestions and the cookies came out perfectly. I only used 2C flour and I used light brown sugar and cooked at 300 degrees for 20 minutes. After cooling for a minute or two the cookies have a great crunch. Warning they are very addicting! Read More
(23)
Rating: 4 stars
09/25/2003
This was a quick and easy dessert I put together in just a matter of minutes. I didn't make these into cookies. Instead I spread this out in a greased 15x10 inch pan and baked it for about 20-25 minutes. I added an egg yolk into the mixute to hold it together. I spread some homemade chocolate sauce on top and sprinkled it with walnuts. My son went nuts for this. Good recipe Robin. Read More
(16)
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Rating: 1 stars
10/17/2003
The dough was so dry it was crumbly. After molding into a ball and refrigerating it was like a rock. I added butter as I worked with the dough. After they baked for much less than the specified time they were hard as a rock. They obviously require less flour! Read More
(16)
Rating: 3 stars
12/20/2010
Good cookies I find making them thick and cutting baking time keeps them from being too cruchy. I put a pecan in the middle and drizzled ganache over them very pretty. Read More
(11)
Rating: 1 stars
12/28/2009
I made these a week ago. It is as though there are ingrdients missing. They tasted great but were terribly stiff and hard. I thought by being called shortbread they would melt in my mouth. I am very disappointed. Read More
(11)
Rating: 4 stars
11/16/2010
This recipy tastes better uncooked and best of all its egg free so you can! Read More
(11)