Shortbread Cookies

Classic shortbread cookies are a staple in many a baker’s repertoire, and for good reason – they’re buttery, crumbly, and ridiculously easy to make. With just a few simple ingredients, you can whip up a batch of these tender treats that are sure to impress friends and family alike.

Ingredients

• 1 1/2 sticks (6 1/2 tablespoons) unsalted butter, softened
• 1 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

Preheat your oven to 300°F (150°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.

Add the flour and salt to the bowl and mix until just combined.

You’ll know it’s ready when the dough starts to come together in a ball.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth.

Roll the dough out to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, serve and store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Make sure to use softened butter for the best results.

If you’re in a hurry, you can soften it in the microwave in 10-second increments, checking until it’s ready.

Use a high-quality granulated sugar for the best flavor.

You can also try using brown sugar for a slightly different taste.

Don’t overmix the dough, as this can lead to tough cookies.

Stop mixing as soon as the ingredients come together in a ball.

If you find the dough too sticky, add a little more flour.

If it’s too dry, add a little more butter.

You can cut the cookies into any shape you like, but keep in mind that simpler shapes are easier to handle and less likely to break.

Keep an eye on the cookies while they’re baking, as they can go from perfectly golden to burnt quickly.

These cookies are best served fresh, but they’ll keep for up to 3 days in an airtight container.

Perfect for a quick snack or dessert!

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 26g
• Dietary Fiber: 0.5g
• Sugars: 10g
• Protein: 2g