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Before you jump to Best Shortbread Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is nowadays a great deal more popular than in the past and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most people typically think that healthy diets demand much work and will significantly alter how they live and eat. Contrary to that information, people can change their eating habits for the better by implementing a few simple changes.

These changes are possible with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. Olive oil also is a good source of vitamin E which is healthy for your skin, among other things. While you may already eat a lot of fruits and vegetables, you may want to consider how fresh they are. Organic foods are a superb choice and will reduce any possible exposure to toxic pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to get the fruit when it is the freshest and ripest.

All in all, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to best shortbread cookies recipe. You can have best shortbread cookies using 3 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Best Shortbread Cookies:

1. You need 1/2 C soft room temperature butter
2. Use 1/4 C brown sugar
3. Get 1 C AP flour

Steps to make Best Shortbread Cookies:

1. Cream butter and sugar until smooth
2. Add flour and work it in..you may need slightly more than the one cup of flour..the goal is to have a dryish crumbly dough that comes together when pressed
3. Put dough onto plastic wrap, press together to form a rough log..wrap the dough tightly and form it into either a tube or a long square shape
4. Refrigerate for 20 minutes..meanwhile preheat oven to 325*
5. Unwrap dough and use a large straight knife (not serrated) to make half inch cuts…you should get 18 cookies including the ends
6. Bake on ungreased sheet for 10 minutes until slightly golden on the edges
7. Cool cookies on the hot baking sheet for three minutes…if you try to finger-test them, they will be squishy..that's good
8. After three minutes, remove cookies with a spatula onto either wire racks or another sheet and let cool for at least a half hour before devouring

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