If shortbread is your thing, it doesn’t get easier than this!
Shortbread cookies
Ingredients
- 1 cup Salted butter, room temperature ( 1/2 pound )
- 3/4 cup Icing sugar
- 2 cup Flour, all-purpose
Instructions
- Line a 9x13 pan with parchment paper, preheat oven to 325F
- Beat the butter until smooth.
- Add the icing sugar, and beat until fully combined.
- Slowly beat in the flour.
- Form the dough into a smooth ball. If you can't, lightly knead the dough.
- Gently press into the pan, use a small rolling pin, but don't press hard. We want it smooth, but pressing too hard will make the cookies too firm.
- Bake 20 minutes, until edges turn lightly brown.
- Remove from oven.
- Quickly cut into the shapes you want, lightly prick with a fork.
- Return the baking sheet to the oven for 8-10 minutes, until a light golden colour.
- Turn off the oven, and prop the door ajar with a ball of foil.
- Let it cool for an hour, then transfer to a rack to cool completely.