3-ingredient Butter Cookies That Will Melt In Your Mouth 

Lol, my thoughts exactly! Looking forward to trying this.

My mother made them. She called them refrigerator cookies

​@@mariegarside8830😂😊

Doesn't the crystal sugar kind of work against the whole texture thing that butter cookies are going for? Definitely love the lemon idea! Take good care!🙂

@@juliastraus4273 It’s just a personal thing. I don’t put it on all of them. My daughters prefer the plain butter cookie, my husband like plain with sugar crystals, I like lemon with crystals and my best friend likes plain lemon so I usually make double batches

@@nancygoodwin6891 I can see that. I just never liked that crunch and the undoing of the whole melting thing... First time I made them, I was heart broken-- they were too close to crunchy. I tried again, same result! Turns out, they're really good make-ahead cookies-- because after 2-3 days in the cookie jar, they were perfect! I was so confused-- but thrilled-- nobody ever mentioned that part. From other videos, etc. I don't think that's how it's supposed to work, but whatever works-- and make-ahead recipes are my favorite kind! Stay happy, healthy and safe!😊

It's supposed to be 3 ingredients .

​@@shadowraptors1132its just a suggestion

Thank you ❤

Absolutely vanilla and a pinch of salt

She didn't add those to keep the size and shape intact. Adding those will make them become larger. Which then makes them NOT butter cookies. Butter cookies are shaped exactly like this

These are really good with almond extract too. 😋

I was thinking almond extract myself 👍

Yes!! Yummy

😂😂

Lolll you got this!!

😅

Me too lol

Being a bad baker is my super power lol 😂

Yes those are so yummy

Their taste and quality dropped 100%

Yes, unfortunately they are not as good as they used to be

Those are my favorite too!!!!

Does anyone know what kind of shelf life these ookies would have ? Is it anything near that of those Danish tins ?

When did she add cornstarch? Did I miss it?

There was no cornstarch added to this recipe - at least in the video; Butter, flour, & sugar.

@@AutumnBreezers Thank you! I watched it like 3 times and I thought I was going a little bonkers. LoL

​@@darlaboyle1074apparently corn starch makes it taste better

@@darlaboyle1074 This recipe comes off the cornstarch box and the cookies are a little easier to handle and taste great. With an extra cup of flour the channel version is the recipe for shortbreads, only no chilling and 300 degrees. As given , they are traditional ice box cookies. Shortbreads usually taste better after storing in an airtight container for a few days.

many others do this too. Good idea

Excellent idea. And maybe a dash of vanilla.

The cookie will become a shortbread cookie 🍪 Yummy 😋❤👍🏽

Bingo, same in the States

We don’t use icing sugar in shortbread in the UK so the texture is different

Yep here too

Nope. Shortbread is different from butter cookies. I make both...the recipes and texture are different.

​@Unknown2Yoo no it isnt....there is a clear difference in texture and taste between shortbread and butter cookies. They are NOT the same.

zest

That’s what attracted me to this little gem of a recipe ……. the absolute simplicity. Be sure to use high fat , grass fed butter such as KerriGold. American butter is just too low in fat content.

Yeah , that’s how I would do them as well.

The butter flavour is delicious, You will make a different cookie.

@@cathybaggott2873 why can't you have both? Won't they both work to have a hint of vanilla flavor with mostly butter flavor? Or will it mess the butter flavor up. I'm curious. Thanks.

I would like to make this recipe, just trying to figure out what the 4th ingredient is.

Recipe on web site calls for unsalted butter

Add 4 cups of peanut oil and it'll melt in your mouth

Corn starch will make it crunchy, and it adds a lot more carbs!

Whoever is eating cookies is not counting anything😂😂😂

​@@michelledodds8966Facts!! 😂❤

So do you do 1.5 cups of flour and .5 cups of corn starch? Or just add the .5 cup?

Agree

Yes I have tried them. It comes out perfect

I think the main difference is powdered sugar is just sugar that's powdered but icing sugar has a bit of cornflour added to it for thickness.

Definitely not granulated

​@@meringeorge756 Depends where in the world you are as to what the sugar is called. Powdered sugar and icing sugar are the exact same thing!!

This is Butter cookies not vanila cookies.

I thought the same thing 😊 Perhaps almond extract might be good to.

​@@loriwatkinson6425 Same reason as for vanilla--- almond cookies.

It's very easy to Google the conversion measurements.

Salted butter definitely enhances the flavour

Or use unsalted butter and add a pinch of salt.

As do other countries. But shortbread uses ordinary sugar, not icing sugar. Plus the ratios of the 3 ingredients is different for shortbread. Double sugar to butter and 1 and1/4 times flour to butter for authentic Scottish shortbread.

Less flour, chilling, Higher cooking temperature.

Proper Scottish shortbread has 2oz sugar, 4oz butter, 6oz flour. Low temperature so shortbread gets very little colour.

Did you sift the flour? Did you blend with a hand mixer until fluffy? I think that's hat makes them look so airy. 🙂

Unsalted according to the recipe on the website.

Unsalted ! Reason being is that saltiness varies from one brand to another and what part of the country you live in. Just add 1/2 teaspoon of salt while mixing. I also add 2 teaspoons of pure vanilla extract and remember only to use the yolks of two eggs.

​@@Nel33147 Then by adding all those things, you no longer have 3 ingredient butter biscuits.

No not melted. It would be tooo liquefied. Room temp.

I wouldn't even beat the butter but just mix all 3 ingredients and squish together before rolling out or making a log.

she is using 4 but doent say what the 4th is. sad

@@mssavedin92 hahaha .. at least this recipe only use the 4th ingredients, not like any other content creator who said only 4 ingredients and extra dozens of any other ingredients 😂😂😂

Isn't ghee a liquid? Cold butter between flour layers makes the cookies flaky. You will get a different texture with ghee and may need to add baking powder.

@@cathybaggott2873 no. It's a solid. but I still wouldn't recommend it for this recipe.

Unsalted

Around 240g I believe. But do double check

Between 230g and 250g. In South Africa a cup is 250g, States, 230g

250ml

​@@yolandespringveldt3205 Depends where in the world you live.

hi, did you add baking powder in it?

Not necessary ​@@f4iry48

Try it-

No, baking powder not necessary as it'll change the biscuit to something else.

Beat 1 cup of butter for 1-2 minutes. Add 1/2 cup of powdered sugar. Beat for 5 minutes or until light and fluffy. Add 2 cups of sifted flour. Mix until gently combined. Roll dough into a log on a floured cutting board. Place dough log in plastic wrap. Refrigerate for an hour or freeze for 30 minutes. Cut into 1/2 inch slices. Place on a cookie sheet lined with parchment paper. Bake for 12-15 minutes at 350 degrees. Let cool to room temperature.

How come no baking powder is required?

@@summermarsh4712Thank you very much!!

​@@rajeshwariashar7417 Because you don't want them to rise.