Baby Cakes Shortbread
Submitted by zainabhaq
Baby Cakes Shortbread uses just three ingredients: flour, butter, and sugar, mixed right in a zip-top bag for zero-mess cleanup. Flatten, sprinkle, bake, and you’ve got buttery, crumbly cookies.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
45 minThree ingredients. One plastic bag. Zero mixer required.
This shortbread recipe is brilliantly lazy in the best possible way. Flour, butter, and sugar go straight into a heavy-duty zip-top bag, and you knead it all together with your hands until a smooth dough forms.
Roll them into little one-inch balls, press flat with a fork or cookie stamp, hit them with some colored sugar or sprinkles, and bake until the edges turn golden.
The result is a classic, crumbly, melt-in-your-mouth shortbread that kids can help make from start to finish.
Kitchen Tips
- Use cold butter, not melted. The kneading in the bag will warm and soften it enough to bring the dough together.
- If the dough feels sticky after kneading, pop the whole bag in the fridge for 15 minutes to firm up before shaping.
- Press the cookies to an even quarter-inch thickness so they bake uniformly. Uneven cookies mean some burn while others stay pale.
- Pull them from the oven when the edges are barely golden. They firm up significantly as they cool on the rack.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Place flour, butter, and sugar in heavy duty plastic zip- type food storage bag.
Securely seal bag.
Knead bag with hands to blend ingredients thoroughly.
Open bag; scrape dough together with rubber spatula to remove from bag.
(If necessary, refrigerate to firm dough for ease in handling).
Shape into 1 inch diameter balls.
Place 2 inches apart on unbuttered cookie sheet.
Flatten to approximatelay ¼ inch thickness with a fork, cookie stamp or by pressing with fingers.
Sprinkle with sugar, candy sprinkles, or jimmies.
Bake 20 to 25 min. or until lightly browned around edges.
Transfer to wire racks; cool completely.
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