Buttery, crumbly shortbread cookies, just like grandma used to make! Just 3 ingredients and 10 minutes is all you need to enjoy these cookies with a hot cup of tea.
All I had the energy to do on Friday was bake a batch of this shortbread. It was definitely a sick day! I cuddled up with a cookie and a cup of pumpkin spice tea, grabbed a big blanket and my favorite chick flick.
Along with a handful of cold medicine, it put me right back on track for the weekend, Until we decided it would be a lazy, minimally productive one, starting Saturday with a big feast of a brunch and a boat ride through Austin. No complaints here!
Bake up these crisp, buttery rounds of love and I bet you’ll see why it’s become my new go-to for a basic shortbread. You can also use this as the base for any recipe that calls for shortbread. I recommend rolling them out with powdered sugar, though, since additional flour can make them too dense and I have experience with dense cookies!
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.
- In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.
- Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.
- Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.