Original and easy to make shortbread recipes

Butter Cookies with Jam

Shortbread cookies are one of the undisputed stars of easy desserts. They have a common denominator that is based on butter (of course), sugar and flour, and they do not have any difficulty. Here you have them with jam and they are delicious.

Ingredients

For 30 units: 250 g butter - 250 g sugar - 1 egg - 670 g flour - 1 teaspoon vanilla - jam - icing sugar.

Step by Step

Beat the softened butter at room temperature with the sugar and vanilla until creamy.
Add the egg and continue beating until integrated.
Add 650 g of flour in batches, continuing to beat. Form a ball and divide it into four equal parts.
Place them on parchment paper, roll them out with a rolling pin and keep in the fridge for 3 or 4 hours.
Preheat the oven to 180º. Roll out the dough again with the rolling pin on the floured table.
Cut the cookies with a cookie cutter and, with a smaller one, make a hole in the center of the middle of them.
Cover the uncut cookies with the jam, stick the perforated ones on top and bake, in batches, about 20 minutes.
Let them cool on a wire rack and, if desired, sprinkle with icing sugar.

You can use this recipe to make simple shortbread cookies. You will not need the icing sugar or the jam.

Cat tongues with chocolate

Chocolate cat tongues

Other super easy shortbread cookies are cat tongues.

Ingredients

For 30 units: 55 g of butter - 50 g of icing sugar - 60 g of flour - 1 egg white - 100 g of chocolate fondant.

Step by Step

Put 50 g of butter in a bowl and leave it at room temperature until it becomes soft.
With a few rods, beat with the sugar until creamy.
Add the egg white and the sifted flour, and mix well with the help of a spatula until you get a smooth and homogeneous dough.
Preheat the oven to 180º. Line the plate with parchment paper and grease it with the rest of the butter.
Arrange the dough on it, forming well separated piles, and spread them with the back of a spoon to give them an oval shape.
Put the plate in the oven and cook the cookies for 12 or 15 minutes, until the edges begin to take color.
Remove them, let them cool completely and peel them off the paper with a spatula, being careful not to tear them.
Melt the chocolate in a double boiler, dip one end of each cookie in it and let the topping cool before serving.

More versions. If you lose your chocolate, here are some other chocolate butter cookies.

Extra fine Milanese

Milanesas, one of the typical Christmas cookies, are nothing more than simple butter cookies. Their only difficulty is that the clearings they carry have to be slightly mounted . But they don't have to be perfect. So, no problem!

Ingredients

For 20-22 units: 170 g of butter - 310 g of icing sugar - 145 g of flour - 1 tablespoon of vanilla - 7 egg whites.

Step by Step

Line a baking tray with a sheet of parchment paper and preheat the oven to 180º.
Let the butter melt at room temperature, in a large bowl, and when it is melted add the icing sugar and beat with rods until you get a whitish mixture.
Add the sifted flour and vanilla and beat until everything is well integrated.
Then mount the egg whites slightly and incorporate them with gentle enveloping movements.
Place small circles of dough on the plate, leaving some separation between them because they will expand during cooking.
Put the plate in the oven and cook the cookies for 8-10 minutes, until lightly browned.
Remove them, let them cool on a rack, and remove them from the parchment paper using a spatula.

Vanilla and chocolate roses

Although the finish may seem difficult, it has no mystery. It is made with a pastry bag, but if you don't have one, you can improvise one with a freezer bag from which you cut one of the corners.

Ingredients

Vanilla cookies: 250 g of butter - 100 g of icing sugar - 250 g of flour - 40 ml of milk - 1 tablespoon of vanilla.
Chocolate cookies: 250 g of butter - 100 g of icing sugar - 235 g of flour - 15 g of pure cocoa - 40 ml of milk - 1 teaspoon of salt.

Step by Step

Vanilla dough. Beat the melted butter and sugar until white. Sift the flour with the vanilla, add the milk, beat until you have a thick dough and transfer it to a pastry bag with a star nozzle.
Chocolate dough. Beat the melted butter with the sugar until white. Add the sifted flour, salt and cocoa, and mix. Then pour in the milk and mix until you get a thick mass; Pass it to another pastry bag also with a star nozzle.
Baked. Line a baking tray with parchment paper and form rosettes with both doughs until they are finished. Bake the cookies for 12 minutes in a preheated 180º oven. Remove them and let them cool on a wire rack.

CLARA trick. If you don't have a piping bag, you can use a freezer bag with one corner cut off. Or if you prefer it even easier, make piles and voila (they don't have to be perfect).

Traditional lemon tiles

Traditional lemon tiles are probably one of the easiest shortbread cookies to make.

Ingredients

100 g of sugar - 60 g of flour - 1 egg white - 35 g of butter at room temperature - 1 lemon

Step by Step

Mount the egg white until stiff and reserve.
Wash, rubbing the skin well, and dry the lemon. Then grate the skin.
In a bowl, mix the softened butter with the sugar, the juice of half a lemon and the zest of the skin until you get a homogeneous mixture.
Add the flour and continue mixing.
Add the white to the point of snow and mix it slowly, with enveloping movements, with the dough.
Preheat the oven to 180º. On a cookie sheet lined with parchment paper, spoon out the dough and bake 6 minutes or until the edges begin to brown.

How to give them an oval shape. When the edges start to brown; Remove them from the oven with the help of a spatula and place them on a rolling pin so that they take the curved shape before they cool.

And if you want a healthier and lighter version, try our super easy, healthy and slimming oatmeal cookies. They do not have butter, but they are also delicious and are very easy to make.