Classic Shortbread Cookies
I love shortbread! It is such a simple cookie but so dimensional and tasty. It is sweet, salty, hard and crumbly, and soft all at once. With only three ingredients and 30 minutes of baking time, this is a great recipe to keep on hand for those last minute dessert ideas.
This is an easy recipe that your family will enjoy.
2 sticks of sweet cream salted butter softened
1/2 cup of sugar
2 1/2 cups of flour
In a medium size mixing bowl, cream the softened butter and sugar together.
Using a 1/2 cup at a time, add the flour into the dough until it is all gone and the dough is somewhat dry and crumbly.
Press firmly and evenly into the bottom of a square 9×9 inch baking pan. Using a fork, prick the dough all over the top. This allows the heat and steam to escape without making your dough puff up ensuring that you have a nice flaky shortbread.
Bake at 350°F for 30 minutes or until the top of the shortbread browns just slightly. Cool until warm to the touch and cut into 1-inch squares. Let the shortbread squares cool completely before storing in an air-tight container.
They also look fantastic when put in a box wrapped in plaid paper or put in a checkered tin. When they are nestled in red tissue paper surrounded by the plaid box or tin, it always reminds me of the Scottish shortbread that my Grandmother used to buy at the corner drugstore.
If you want something a little bit more special than plain shortbread, cut the shortbread into 1-inch by 2-inch sticks and when cooled completely, dip one end of the shortbread into melted dark chocolate!
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