Shortbread Cookies
only three ingredients!This is the third part to my no eggs recipes series!
This shortbread recipe is so easy since it only requires three ingredients: butter, flour, and sugar! Who knew that you can make such delicious cookies with barely anything. These cookies are crisp and buttery.
Since there are so few ingredients used, I recommend using high quality European butter for these cookies. Using a nice butter really shines through in the cookies and make a huge difference!
Ingredients
makes around 35 cookies
1.5 cups (3 sticks) salted European butter, room temperature, add 1/4 teaspoon salt if using unsalted butter
1 cup (200 grams) granulated sugar
3.5 cups (~420 grams) all-purpose flour, sifted
Turbinado sugar, optional
Directions
Add 3 sticks salted butter to the bowl of a stand mixer fitted with the paddle attachment along with 1 cup sugar. Mix on medium speed until the butter and sugar are fully combined and slightly fluffy. Scrape the sides of the bowl with a spatula. Sift 3.5 cups flour and add it to the sugar butter mixture. Mix on low until everything combines. I like to use my hands to combine the dough a bit at this point.
Shape your dough into a disc and cover with plastic wrap. Then refrigerate your dough for 30 minutes. Preheat your oven to 350 degrees F.
After 30 minutes, take out your dough. Dust your work surface with flour and using a rolling pin, roll the dough out 1/2 inch thick. Use a knife or a cookie cutter to cut the dough into your preferred shapes and transfer the cookies onto two parchment-lined baking sheets. Combine any dough scraps together, roll them out, and cut out more shapes. Sprinkle some turbinado sugar on top of your cookies.
Bake your cookies for 20-25 minutes until the edges start to brown. Let them cool completely to room temperature and then enjoy!
