Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

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I made them with pecans for Christmas. Easy and everyone loved them.

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I made the Chai Tea version and I felt like the Chai taste didn't kick in until they had sat for a few days. Plus when I was making them I had to sprinkle water on the dough because it was very dry. I just expected more flavor out of them since they had 6 tea bags in the batch. I think the almond version with extract and nuts would probably be awesome.

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I am relatively new to baking, but I really enjoy it. I was given this recipe and it is really fantastic. I followed the instructions exactly and the recipe produced great tasting cookies. Everyone loved them. I had to make five additional batches to handle all the orders. The cookies melt in your mouth. On my first attempt I put the log in the refrigerator for slightly more than the recommended 30 minute minimum. The log wasn't hard enough, I quickly learned. Now I leave it in the refrigerator for over an hour and the dough cuts easily. Based on my sizing, I get slightly more than two dozen cookies from one batch. I used a food processor initially, but it was just large enough. I switched to a Kitchen Aid mixer, which has a larger bowl and is much more manageable. I will use this recipe over and over. Thank you Claire!

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I used softened room temp butter, "chunked" up. For a variation, I added a teaspoon of almond extract to the recipe, then kneaded in 1/2 cup of sliced almonds at the end. I shaped them into crescent moons and when done baking, I dusted them with powdered sugar. Delicious! I'll definately be using this recipe again!

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I nade these cookies because I had a serious sweet tooth, and they were excellent. They were easy to make and came together fairly quickly. I will definitely use this recipe again...and maybe even pass it on. You just can't go wrong with this recipe. Even my husband liked them.

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These cookies are wonderful! I do not have a food possessor so I used butter that was softened.

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I made these today and they are simply outstanding. It's a very elegant, grown-up cookie. I can't wait to share them with my friends and family this holiday season.

The best part is that they are SO easy to make. Thank you for this recipe!

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These were simple and delicious. Used basic recipe, made as writtten, used vanilla extract. After cooling, I made a thin royal icing and dipped cookies then used sparkling sugar for an elegant look. These are a new favorite. Be careful when baking, though, they go from done to overly-browned in little time. I'm off to make more!

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I made the chai tea variation and it turned out great. I used a different shape -- more circular and longer -- and added a drizzle of vanilla icing (powdered sugar, vaniila, water. The dough was perfect, even after a couple of days in the freezer.

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This recipe did not work at all for me. The dough was way too dry..it hardly would form into a log. After a couple of hours in the fridge, the dough log was firm enough to cut but every cookie that I cut off crumbled. We ended up throwing everything away. The whole thing was a waste.