Description
Whip up these simple shortbread cookies with just a few ingredients! Buttery and melt-in-your-mouth, they are the perfect classic treat for tea time or any occasion. This easy recipe is great for beginner bakers.
Ingredients
- 1 cup 2 sticks unsalted butter, cold
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Instructions
Cream Butter and Sugar:
- Preheat oven to 325°F (160°C). In a large bowl, cream together the cold unsalted butter and granulated sugar until light and fluffy.
Incorporate Flour and Salt:
- Gradually add the all-purpose flour and salt to the butter-sugar mixture. Mix on low speed or by hand until just combined. Be careful not to overmix.
Form the Dough:
- Press the dough into a disc or roll it out and cut into desired shapes. You can also press it into a square baking pan. Prick the dough with a fork several times.
Bake:
- Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden brown. Watch carefully to prevent over-browning.
Cool and Set:
- Remove from the oven and let the shortbread cookies cool completely on the baking sheet. They will firm up as they cool. Once cooled, they are ready to serve.
Notes
Make Ahead:Â Shortbread dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just let it soften slightly before rolling and baking. Baked shortbread also keeps well, making it a great make-ahead option for parties or gifts.
For Extra Flavor:Â Experiment with extracts! A 1/2 teaspoon of almond extract or vanilla extract can deepen the flavor profile. Add it in when creaming the butter and sugar.
Shaping Tips:Â If your dough is too soft to cut cleanly after chilling, try freezing it for 10-15 minutes before cutting out shapes. For a rustic look, simply press the dough into a square or round pan and score into bars before baking.
Salted Butter Option:Â If you only have salted butter, use it! Just omit the 1/4 teaspoon of salt in the recipe.
Serving Suggestion:Â Try dusting cooled shortbread with powdered sugar for a classic finish, or dip half in melted chocolate for a richer treat. They are also lovely served with a dollop of jam or lemon curd.
Storage:Â Store completely cooled shortbread in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Cuisine: Scottish
Nutrition
- Calories: 120