3-INGREDIENT SHORTBREAD COOKIES
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.
In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.
Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.
Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.
You can use either flour or powdered sugar to roll out your cookies, but I prefer powdered sugar. Since you’re re-rolling the dough repeatedly, powdered sugar keeps the cookies from becoming too dense/floury.
Remember to keep your surface and rolling pin well-dusted with flour/powdered sugar. Using powdered sugar, you may need to dust your surface and rolling pin more often.
Do not use the parchment paper with foil lining underneath; This paper tends to curl up and over your cookies as they’re baking.
Store baked cookies in a re-sealable container or plastic bag at room temperature, up to 4 days.
Serve with tea or coffee, or use as a base for any recipe requiring shortbread.
This article adapted from this site