Shortbread Cookies are magical. Three pantry staples transform into sublime, simple, crunchy and buttery cookies.
These cookies are a blank canvas. Add ins like nuts and dried fruit adornments won't diminish them.
Shortbread Cookies
Text and Photo by Jac Kyles Baker
Makes 10 cookies
Ingredients
1 cup all purpose flour
1/3 cup powdered sugar
8 TB salted butter, softened*
Preparation
In a large bowl, whisk flour and powdered sugar together. Stir in butter until a soft dough forms. Pat or roll dough into an 8 inch circle. Refrigerate for at least 30 minutes.
Cut out 1 1/2 inch circles. Place 6 cookies in a circle around the edges of parchment paper or microwave safe plate.
Microwave on HIGH in 20 second intervals until cookies are firm but still soft. Do not microwave for more than 45 seconds or cookies will burn. Reduce cooking time for fewer than 6 cookies.
Cool cookies on a wire rack.
Repeat with the rest of the dough.
Cook's Notes
*If using unsalted butter, add 1/4 tsp salt.