Classic Shortbread Cookies
243
- Prep Time25 mins
- Total Time45 mins
- Makes34
(Photo: Sian Richards; food styling: Ashley Denton & Miranda Keyes)
If you're making one cookie this holiday season, make it a classic. This is our go-to shortbread recipe, with good reason: it delivers that signature, buttery and crumbly texture.
Ingredients
3 cups all-purpose flour, (405 g)
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature (350 g)
3/4 cup granulated sugar, (150 g)
Instructions
PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
STIR flour with salt in a medium bowl.
BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.
Nutrition (per serving)
Calories 132, Protein 2g, Carbohydrates 13g, Fat 8g, Sodium 35mg.
