I am a big fan of shortbread cookies because the base cookie has a very faint taste that makes it ideal for adding flavors that can really pop without being overbearing. Today I am making the classic 3 ingredient shortbread cookie because I plan on using the cookies for a crust and when I make the crust I’ll add the Link.
Before we get to my recipe here are a few links to my favorite fancy shortbread cookies, by favorite is the first one.
Mix butter until smooth. I like to put all the butter in my kitchen aid electric mixer and slowly increase the speed. If you start at full blast the butter will go everywhere. Start the mixer on your lowest speed and slowly increase it one notch at a time until it is creamy. See the picture for direction on how the final product should look.
Once butter is creamed add powdered sugar and repeat mixing process.
Add half of the flour and mix thoroughly. Once complete, add the other half and mix again, stopping to scrape the bottom of the bowl to ensure all ingredients are incorporated.
Now that everything is mixed place a sheet of plastic wrap on your table and scoop all the dough out on to it.
Roll the dough until you can twist the ends of the plastic wrap. Place in the refrigerator. See the picture for how the final product should look.
Preheat the oven to 325.
When your over is ready pull dough out of the refrigerator and slice cookies approximately 1/4″ thick.
Place a baking sheet or parchment down on the cookie sheet before arranging your cookies on it to bake. I like to softly tap each edge of the cookie that is not smooth with my finger to smooth out any edged that might have been created when you cut the cookies.
Bake for 15 to 20 minutes, remember to
Once baked, remove entire sheet from the baking sheet and place on a wire rack to let cool for 10 minutes.