There’s something wonderfully timeless about a batch of traditional shortbread cookies. With just four simple ingredients, they manage to encapsulate the essence of buttery, crumbly perfection. This recipe is a must-try for anyone craving a classic, no-fuss treat that always delivers.
Butter: The heart of shortbread, butter offers the richness and tenderness that define these cookies. Using unsalted butter gives you control over the final taste.
Granulated Sugar: This adds sweetness and contributes to the light texture. It helps the cookies hold their shape while baking.
All-Purpose Flour: This forms the structure of the cookies. It’s the canvas that holds everything together.
Salt: Just a pinch enhances the buttery flavor without overwhelming the sweetness. It’s the silent hero of the recipe.
These shortbread cookies are delightful on their own, but for a special treat, consider pairing them with a dollop of lemon curd or a light fruit jam. They also make a charming addition to afternoon tea or a holiday cookie platter.
First things first, get your oven going. Preheat it to 325°F (163°C) so it’s ready when you are. This low temperature helps the cookies bake evenly and prevents them from browning too quickly.
Grab a large mixing bowl and blend the softened butter and sugar together. You’re aiming for a light and fluffy texture here, which takes about 2-3 minutes of mixing. This step is crucial because it sets the stage for the delightful crumbly texture of the cookies.
Next, slowly incorporate the flour and salt into the buttery mixture. It’s important to mix gradually to avoid a floury mess and to ensure everything comes together smoothly. Keep mixing until you have a soft dough that holds together well.
Now, lightly flour your work surface, and roll out the dough to about 1/4-inch thickness. This is where you can get creative with cookie cutters. Choose shapes that suit your mood or the occasion, and cut out the cookies.
Place them on an ungreased baking sheet, leaving a bit of space between each one. Into the preheated oven they go! Bake for 15-20 minutes. You’re looking for a light golden edge — not too brown.
Once they’re done, let them sit on the baking sheet for about 5 minutes. This gives them a chance to firm up before you transfer them to a wire rack to finish cooling completely.
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