Yum! Yum! Yum!

These Shortbread Cookies are seemingly easy, made with only 3 Ingredients that are readily available in your pantry anytime. These cookies are not that sweet as regular cookies, hence perfect for Tea Time and goes very well with Coffee enhancing it's flavor more. I just made these one day to try out the 3 Ingredient simplicity in this recipe and they turned out so good. The fun part is, I didn't know how good these taste with coffee, until Vj started munching these with his afternoon coffee, wondering how many calories are in these cookies. I told him there is almost no sugar in these cookies, but didn't tell him there is lots of butter in these that's why they taste so Great. Shhhhhh!
But sometimes Butter is better than Sugar as it has real fat than those processed or artificial fats. Here is the recipe, Njoy!



Ingredients:
Butter - 1 Cup ( 2 sticks) ( softened at room temperature)
Powdered Sugar - 1/2 cup
All Purpose Flour - 2 Cups

Method

1. Leave Butter sticks outside at room temperature until butter becomes soft. Take the softened butter in a medium wide bowl, add 1/2 cup of powdered sugar and mix it well until sugar incorporates with butter.
2. Now add 2 cups of APF to the bowl and mix it well with your hands, so that it becomes like a dough ball. Leave it in the bowl for 10 min.
3. Now dust the surface and rolling pin with some flour, and start rolling the dough into flat spread ( 1/2 inch thickness), take any round cutter and make round cookie molds in the dough. Take round cookie shaped dough and place on cookies sheet with parchment paper.  Repeat the same process until you are done with Dough.
4. Another variation is you roll the dough as log shape and wrap in cling wrap and keep it in freezer for 10 min. Then it becomes firm and slice it horizontally 1/2 inch thickness, then place these on the cooking sheet.
5. Now bake these cookies at 325 F for 16 to 20 minutes. Temperature varies from oven to oven, start watching after 16th minute. otherwise these cookies can burn easily with in minutes. 
6. Once the cookies are done, take them out of the oven and cool them for 10 min and store them in air tight container so that they don't become firm. These last for 4 to 5 days outside. 

Notes:

• For Round Cookie cutter, I have used small tin from Taalimpu Box. :-)
• Temperature varies from oven to oven and from batch to batch also. For the first batch you might need longer than 16 min, like 17 or 18 min. For 2nd and 3rd batch, you might need to bake only until 16 minutes, as the oven is very hot already. 
• I have made several batches of these cookies and burnt some batches too in the beginning as i waited too long until 20 minutes. So I came to magic number 17 min in my oven for this recipe upon trying and failing. So I suggest you to start at 16 min and keep an eye on the oven so that these cookies won't burn.
• Alternatively after 16 min, you can leave the oven door open and watch them closely, when you start seeing the brown ring on top of the cookies that's when you need to take them out. 

Here are more 3 Ingredient Recipes:

• Chocolate Ice Cream
• Peanut Butter Cookies
• Chocolate Balls

Doesn't it look like your Coffee is calling them! ;-)

will be back with another easy recipe
until then take care
-Mythreyi