I really like shortbread cookies but don’t like paying supermarket prices!
Would like to brag that these crisp cookies will melt in your mouth! This recipe can make 18 cookies and the measurements can be increased to make larger batches…Enjoy!
- 1/2 C soft room temperature butter
- 1/4 C brown sugar
- 1 C AP flour
Cream butter and sugar until smooth
Add flour and work it in..you may need slightly more than the one cup of flour..the goal is to have a dryish crumbly dough that comes together when pressed
Put dough onto plastic wrap, press together to form a rough log..wrap the dough tightly and form it into either a tube or a long square shape
Refrigerate for 20 minutes..meanwhile preheat oven to 325*
Unwrap dough and use a large straight knife (not serrated) to make half inch cuts…you should get 18 cookies including the ends
Bake on ungreased sheet for 10 minutes until slightly golden on the edges
Cool cookies on the hot baking sheet for three minutes…if you try to finger-test them, they will be squishy..that’s good
After three minutes, remove cookies with a spatula onto either wire racks or another sheet and let cool for at least a half hour before devouring
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