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

15 mins
25 mins
40 mins
21 servings


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


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.


Nutrition Facts

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

Reviews (53)

Rating: 5 stars
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 great! I will be making these again especially since I can't pry them out of my roommates hands!! Read More
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
Great recipe. I'm diabetic so I substituted Splenda brown sugar but thought they were still yummy Read More
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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