The Pioneer Woman Tasty Kitchen
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Melt In Your Mouth Shortbreads

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

A light and buttery shortbread – the secret to success is tremendous beating.

Ingredients

  • 1 cup Butter, Room Temperature
  • 1  Egg Yolk
  • ½ cups Sugar
  • 2 cups All-purpose Flour

Preparation

Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.

See note below *. In the bowl of your stand mixer, on medium speed, beat the butter for ages (5 minutes). Then add the egg yolk and beat forever (5 minutes). Add the sugar and beat for an eternity (5 minutes). Then add the flour in 4 parts (1/2 cup at a time), beating for 2 minutes after each addition. Then beat an additional 2 minutes for good luck.

Roll the batter into balls (scant tablespoon full for each ball) and place on baking sheets. Flatten the tops slightly with the bottom of a drinking glass (cookies should be about 1/2 inch thick). Bake for about 12-15 minutes until very slightly brown on the bottom edge.

* Notes: the secret to this recipe is tremendous beating. Use pure butter – no substitutions this time! And be sure to scrape down the sides and bottom of your bowl between ingredient additions to ensure everything is combined perfectly.

Adapted from a family recipe handed down to me by Rose Dyer.

5 Comments

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senoritabonita on 7.19.2013

These taste delicious, but mine were a crumbly mess…not sure what I did wrong. I tried to pay special attention to all the recipe notes. The dough was also very sticky – I just had to slightly press down with my fingers. If anyone knows what I did wrong to make them SO CRUMBLY, please let me know! They basically start to crumble when you pick them up :)

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movita beaucoup on 10.16.2012

@iowasheepfarmgirl – Sorry for the delay in responding – I’m at baking school full time now and haven’t been around here for a while! I don’t roll the dough out, rather it gets rolled into balls in my hands. You want a scant tablespoon per ball, and then you flatten the tops sightly with your fingers or the bottom of a glass (the mounds will end up about 1/2 inch thick). Hope this helps!

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iowasheepfarmgirl on 10.14.2012

I am making these right now, I was wondering did you chill the dough before rolling it out? And when I tried to flatten with glass it only stuck, tried to spay glass and it only worked for one cookie. I am baking now and they seem to be flattening all on their own.

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My San Francisco Kitchen on 1.6.2012

Ooh these look amazing, I have to try!! Thanks for sharing :)

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wyogal on 12.21.2011

Exactly the cookie I am looking for. I got some of the little mini-chips at Hickory Farms, you know, the ones that are pastel, minty. I want to put them in/on a little shortbread cookie. and I have not soda or baking powder in the house and can’t get to the store. I love the simple combination of ingredients. Thanks!

8 Reviews

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Kelly on 2.7.2017

Delicious! I did not flatten mine with a glass, but they still tasted great.

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farmerswife518 on 6.20.2012

My new shortbread favorite! I add almond to mine & roll them in colored sugar. So pretty!

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mommykit on 3.5.2012

This is my new go to shortbread recipe! So good and easy to make; they just melt in your mouth. Some raspberry preserves might be good on top with chocolate drizzled over them…I can’t wait to make these again! Thanks!

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lorihaase on 12.26.2011

I made these cookies this past weekend and they turned out great! Very buttery and they melt in your mouth. Delicious!

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Melanie O on 12.20.2011

Personally, I loved them. I have passed them around tho’ and others were not so enamored. I will make again for myself – I thought they were great!

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