This is a fool – proof shortbread cookie recipe! With only three ingredients, there is little room for error.
The flavor is subtle — light and buttery — but suffice. They are great paired with a cup of strong tea as a breakfast biscuit, or perhaps a scoop of ice cream for dessert.
40 mins prep + 10 mins bake time, makes 24 cookies
1 cup butter, room temperature
½ cup powdered sugar, sifted
2 cups all purpose flour
Preheat your oven to 350 degrees F 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 and fluffy.
Gradually add in the flour and mix until the dough just comes together.
Carefully 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 at least 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 6 – 10 minutes or until just golden.
Allow the cookies to cool slightly before transferring to a cooling rack.