HOW TO MAKE SHORTBREAD COOKIES
There is something so satisfying about both making and eating these lovely 3 ingredient cookies. On top of being an incredibly versatile and easy recipe to remember, these easy Shortbread Cookies are made in just one bowl and bake up super fast. All you have to do is mix up the dough, roll it into a log, let it chill and then slice them into perfect little rounds. The finished cookies bake up to golden brown perfection with a super crumbly and rich texture thanks to all that creamy butter.
While I love to enjoy Shortbread Cookies all on their own, there are so many things you can do with them: make them into shortbread thumbprint cookies with a bit of jam, fill them with peanut butter to make shortbread and peanut butter sandwiches, dip one half of them in chocolate – the possibilities with shortbread are endless.
- 1 cup ( 8oz/240g) ) butter, room temperature
- 1/2 cup (2oz/60g)) powdered sugar, sifted
- 2 cups (10oz/300g)) all purpose flour
- Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
- In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
- Add in the flour and mix until the dough just comes together.
- Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.
- Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
- Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.
- Allow to cool slightly before transferring to a cooling rack.
- Once cool the cookies can be stored in an air tight container for up to 3 days.
If you do not use butter, though this is best for these cookies, you may use a hard baking margarine, not the spreadable tub one.