Welcome to the world of traditional butter shortbread, a simple yet classic treat that embodies the perfect balance of buttery richness and melt-in-your-mouth texture. This recipe is timeless, with just four basic ingredients coming together to create a delightful experience that's perfect for any occasion.
Butter: This is the star of the show, imparting that rich, creamy flavor that makes shortbread so irresistible. Make sure it's unsalted and softened for the best texture and taste.
Sugar: Granulated sugar not only sweetens the dough but also helps to create that signature crumbly texture. It balances out the richness of the butter.
All-purpose flour: This is your structural base. It binds the butter and sugar, giving the cookies their shape and texture.
Salt: Just a pinch enhances the flavors, balancing out the sweetness and richness, and rounding out the overall taste.
Pair these shortbread cookies with a rich, dark hot chocolate or a glass of cold milk to complement their buttery richness. They also make an elegant addition to a dessert platter, adding a touch of homemade charm.
First things first, preheat your oven to 325°F (163°C). This allows the oven to reach the perfect temperature by the time your cookies are ready to bake, ensuring an even cook.
In a large mixing bowl, cream the softened butter and sugar together. Use a hand mixer or stand mixer for best results. You're looking for a light and fluffy consistency here, which usually takes about 3-5 minutes of mixing.
Gradually add the flour and salt into the butter mixture. Mix on low speed until just combined. The dough should be soft, not sticky, and come together without crumbling.
Lightly flour a clean surface and roll out the dough to about 1/4 inch thickness. If you find the dough sticking, sprinkle a little more flour on top or on your rolling pin.
Cut the dough into your desired shapes using cookie cutters. Get creative here! Once cut, place them on a baking sheet lined with parchment paper to prevent sticking.
Bake in your preheated oven for 18-20 minutes. Keep an eye on them — you'll know they're done when the edges turn a light golden brown.
Once baked, let them cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely. This will ensure they firm up properly and are less likely to break.
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