These cookies are like potato chips to me...I can't eat just one. But I do make it a point to share them or else I will end up eating them all. What I love about these simple shortbread cookies is they're so buttery and they have such a nice tender crumb. Another reason why I love them so much is they're absolutely effortless to make. And since I always have these ingredients on hand all the time, these cookies have quickly become my standby favorite.
Simple Shortbread Cookies
Makes about 2 dozen cookies
Allergy note: contains wheat and dairy ingredients
2 cups all-purpose flour
1/2 tsp. salt
1/2 cup plus 2 Tbs. sugar
1 cup butter, softened to room temperature
turbinado sugar (i.e. Sugar in the Raw), optional
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper
or silicone baking mat
.In a medium mixing bowl, sift together flour and salt. Set aside. Using a separate mixing bowl and an electric mixer, cream butter and sugar till smooth. Add the flour mixture and mix until combined. You can either roll the dough into logs, chill them for an hour, then slice and bake them or use a small cookie scoop
, gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely.
Delish !
ReplyDeleteI have made these cookies a few times and my family LOVES them! Thanks for the recipe. Can the dough be rolled and used with cookie cutters?
ReplyDeleteI make these all the time! The only thing I change is that I add a little vanilla to the recipe. It makes it a little more like a Nilla Wafer. The're an amazing base. Thank you!
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