Recipe: Perfect Shortbread cookie

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Store-bought shortbread from a holiday cookie tin are very good. Luckily they're even easier to make than chocolate chip cookies. And they're perfect for dipping in. You can have Shortbread cookie using 3 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Shortbread cookie

1. You need 1 stick of unsalted butter.
2. You need 1/2 C of sugar.
3. Prepare 1 C of flour.

Chocolate chip is great, but nothing quite matches the crumbly goodness of a classic shortbread cookie. We've got all the tips, tricks and how-tos right here. Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days. I live in the desert, so I keep them in a container to prevent them from drying out—however, when I lived in Michigan and Oregon, the humidity was the enemy.

Shortbread cookie instructions

1. Mix butter and sugar until creamy - about 5 min.
2. Stir in flour but gently so as to not overwork dough.
3. Press flat with fingertips in a 12x8 pan and prick with a fork several times..
4. Bake for 35 min at 350 degrees.

Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers. These were so easy to make and yet turned out fabulous. It's great when such simple ingredients come together to create something so delicious! I followed the recipe exactly and let the dough chill in the fridge for a half hour before rolling it out and using cookie cutters vs. a cookie press.