These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
21
Yield:
21 servings
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Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

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Nutrition Facts

146 calories; protein 1.5g; carbohydrates 15.4g; fat 8.9g; cholesterol 23.2mg; sodium 64mg. Full Nutrition
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Reviews (53)

Rating: 5 stars
01/18/2007
Delicious..Very simple ingredients for a college student like myself.I added some vanilla and sprinkled brown sugar on top! Very good and simple. I also followed a previous raters comments and just put it all in one pan and cut them as soon as I took them out of the oven...works great! I will be making these again especially since I can't pry them out of my roommates hands!! Read More
(30)
Rating: 5 stars
04/01/2007
I was trying to find a recipe like Lorna Doone's. I will never eat them again. This recipe will forever be my favorite butter cookie. They are delicious and so easy to make A+++++!!! Read More
(18)
Rating: 5 stars
12/13/2006
I lost my original recipe and this looked close to it. If possible it was even better. I smooshed all the dough onto a cookie sheet and then pricked it ful of fork holes. As soon as it came out of the oven I cut them into bars. I had to freeze them as soon as they cooled or I would be tempted to eat them all. Read More
(17)
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Rating: 5 stars
04/23/2007
This was just what I was looking for. They were very buttery and my whole family loved them. I added a tbsp. of vanilla extract. I only needed 20 minutes cooking time. Watch them carefully. PS: This is the same recipe as Scottish Shorbread IV only cut in half. Read More
(11)
Rating: 4 stars
12/02/2006
Great recipe. I'm diabetic so I substituted Splenda brown sugar but thought they were still yummy Read More
(10)
Rating: 5 stars
05/01/2007
This is my all time favorite cookie! They're sooooo good! Sometimes I add chopped pecans to the dough, but they're still delicious without them. Definitely give this one a try. They're too good to pass up! Read More
(9)
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Rating: 5 stars
06/08/2008
Delectable! I was pleasantly surprised by only three ingredients. They didnt look the greatest because I admit I didnt put much care in the way that I cut them. About 8 people in my family tried them and all commented on how good they were. I felt like a million bucks and found it hard not to inform everyone- THERE WERE ONLY 3 DARN INGREDIENTS AND even my little sister could make them and beam with pride. Also I'll add that these cookies would be perfect to give as a gift. You could have them done and cooled 2 hours before packaging them up and blessing someone with these rich cookies. Today I am going to give them a shot with the brown sugar Splenda which I found for 4.99 at my supermarket. Both of my Grandparents are diabetic and I know I can make a pretty package and drop them off for the both of them. Tasted similar to a pecan sandie, and I also wanted to add that I added about 3/4 cup of whole wheat flour and it was a nice addition. I really reccomend these and hope my review helps. Read More
(7)
Rating: 5 stars
02/01/2010
I loved this cookie! It was amazingly easy to make and tasted better than anything I could ever buy. It inspired me to make a strawberry cheesecake using it as the crust. Amazing! Read More
(7)
Rating: 5 stars
03/27/2012
Great, simple shortbread recipe! I added a little bit of salt to the dough, and then pressed the dough into my 7" x 11" baking pan. I pricked the dough with a fork and then baked it until golden. While the shortbread was still hot, I sprinkled the top with a mixture of semisweet and milk chocolate chips, and after they melted, I spread it smooth and then ran my knife through it to make a design. It is super delicious this way, and everyone loves it! Thanks so much for sharing this recipe....I'll be making it again for sure!!! Read More
(7)