September 21, 2012

Simple, Traditional Shortbread Butter Cookies

I have a recipe for a very simple shortbread style cookie that I use when I want a cookie that is sturdy, retains its shape perfectly for cut-outs and decorative glass pressings and tastes good too.  It's made with just butter, sugar, flour and vanilla.   This recipe is one step simpler than that.

This one does not use vanilla, instead, relying on the sweetness of the butter to come through (which it does); resulting in a delicious butter cookie, great with tea or coffee.

Note it uses Irish butter, which you can find in most larger grocery stores but also at Sam's Club, etc.  If you can't find it, no worries!  Just use regular, unsalted butter that you have on hand.  Don't use margarine or a 'spread' though!

 Simple Shortbread Butter Cookies

1 c (2 sticks) Irish unsalted butter, room temperature
1/2 c plus 1 tablespoon sugar
2 1/2 c flour, (plus more for work surface)

Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.

Cream together butter and sugar with an electric mixer.  Slowly add flour. Continue mixing until dough comes together to form a ball.

Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough or it will become tough.

Bake until they just begin to turn golden, about 25-30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.

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