Classic Shortbread Cookies made with only takes 3 ingredients, mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!
Preheat oven to 325 F degrees.
Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.
Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.
Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
Pat dough into an ungreased cookie sheet, lined with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies. Alternatively you can roll out the dough so that it's about 1/4 of an inch in thickness, you can knead it a bit just so that the dough comes together, but don't overwork it, then cut into your desired shape.
Bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes. Finish cooling the cookies on a rack.
Because I'm using salted butter there's no need to add salt to the recipe, if you only have unsalted butter, add about 1/4 tsp salt to the recipe.
I used this shortbread cookie cutter.
For the video I divided the dough in half and used one half in an 8x8 inch baking pan lined with parchment paper, and rolled the rest to use with the cookie cutter.
This recipe will yield about 36 cookies.
To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.