Take afternoon snack time to a new level with these buttery, crisp, and utterly delicious classic shortbread cookies! Easy to share, but we won't blame you for keeping them all to yourself.
- 2 cups (256g) all-purpose flour
- 1 cup (115g) powdered sugar
- 3/4 teaspoon kosher salt
- 1 cup (227g) unsalted butter, room temp and cut into pieces
1 Heat the oven and prepare the baking sheets: Preheat the oven to 325°F and line 3 baking sheets with parchment paper.
2 Combine all the ingredients: Place the flour, powdered sugar, salt, and butter into the bowl of a food processor and pulse until all of the butter is incorporated, about 10 to 15 one-second pulses, but could be more depending upon your food processor.
It’s ready when the mixture looks like wet sand and clumps together when pressed. Stop when the mixture begins to climb up the bowl.
3 Bring the dough together: Dump everything onto the counter and gently press it together into a crumbly mound. I use a flexible bowl scraper to scoop and press the mound together at first, then knead the dough a few times and form it into a square shape.
4 Roll and cut the dough: Roll the dough out on a well-floured surface to 1/4- to 1/2-inch thickness (depending on how thick you like your cookies) and either use a knife to cut out rectangles or use a cutter to make shapes.
5 Transfer and chill the cookies: Transfer the cookies to one of the parchment-lined baking sheets. Chill the cookies on the sheet pan in the freezer for 15 minutes or until the cookies are solid to the touch.
Transfer the frozen cookies, in batches, onto the other baking sheets, leaving about 1/2 inch between each cookie.
6 Bake the cookies: Bake the cookies, one pan at a time, for 15-18 minutes, or until the cookies are dry to the touch and the bottoms just begin to turn golden.
7 Cool and store: Remove from the oven and cool on a rack before transferring to a container for storage. The baked and cooled cookies can be stored in an airtight container for several days.