Easy Shortbread Cookies
My tried-and-true version of the classic treat. The cookies are slightly sweet, slightly salty, and -- I'm sorry to say -- totally addicting.
Servings: 24
Equipment
- A stand mixer outfitted with the paddle (mixing) attachment
- A large baking sheet lined with a silicone mat or parchment paper
Ingredients
- 8 ounces (2 sticks) unsalted butter, softened to room temperature
- 3/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Instructions
- Put the butter, salt, and sugar in the bowl of the standing mixer. Beat at medium-low speed until thoroughly combined -- about 3 minutes. With the mixing running at low speed, gradually beat in the flour. Beat only until the flour disappears into the butter mixture.
- Scrape the dough onto the prepared baking sheet. By hand or by rolling pin, form the dough into a rectangle that is approximately 9.5 inches long, 4 inches wide, and 1/2-inch-thick. Cover the rectangle loosely with cling film; chill for 45 minutes. About 10 minutes before you are ready to form and bake the cookies, preheat the oven to 300°F.
- Use a bench scraper (or a plastic knife) to slice the dough crosswise into 1/2-inch-wide rectangles.. Arrange the segments 1 to 2 inches apart on the baking sheet. Feel free to cut the rectangular segments into smaller segments. If desired, lightly puncture the tops of the cookies with the tines of a fork. Bake in the preheated oven until the sides of the cookies begin to color -- usually 45 minutes.
- Let the biscuits cool on the baking sheet for 10-15 minutes. Then transfer to a wire rack for further cooling. The cookies will be at absolutely best when cooled to room temperature.