This cookie is so easy to make—just three ingredients. The result is a buttery rich delicious cookie that crumble-melts in your mouth.
- 1 cup (two sticks) of butter, well softened
- ½ cup confectioners sugar
- 2 cups sifted flour (sift before measuring)
In a mixer, cream the butter until light and fluffy.
Slowly add the confectioners sugar and cream together thoroughly.
Slowly add the flour ½ cup at a time, mixing well after each addition. After the final addition, mix just enough for the dough to come together. Do not work it too hard.
Press the dough into a 9-inch round on a cookie sheet. Prick with a fork around the edges and here and there in the middle. Refrigerate for 30 minutes.
Preheat oven to 375ºF. Bake at 375ºF. for 5 minutes. Reduce oven to 300ºF. and bake an additional 45 minutes.
Immediately after you take it out of the oven, cut the shortbread into 16 wedges. Let it cool completely before placing cookies into a tin.
Tip: Don’t have a flour sifter, or don’t want to fiddle with it? Put your flour in a bowl and go at it with your whisk. It has the same effect as sifting with much less effort. Whatever you do, don’t skip the sifting for this recipe. Your cookies will be tough if there’s too much flour.
