Three Ingredient Scottish Shortbread

 3-Ingredient Scottish Shortbread Cookies

theseasonedmom.com

Servings: 20 cookies

Ingredients

1 cup (2 sticks) butter, softened*
½ cup confectioner’s sugar
2 cups all-purpose flour, not sifted

Steps

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
Place all ingredients in a large bowl. Mix with an electric mixer until completely combined and dough forms.
Roll out dough on a floured surface (to about ¼-inch thickness, or slightly thicker).
Use cookie cutters, biscuit cutters, or a pizza slicer to cut out shapes. Place shapes on prepared baking sheets. Pierce with a fork.
Bake 20 minutes or until just lightly browned.
Cool on a wire rack.

Notes

You can use salted or unsalted butter, based on your own preference.  If you’re not using salted butter, you might want to add about ¼ teaspoon salt to the dough when mixing (if desired).
*I used a 2 ¼-inch round cutter to yield 20 cookies.
These are a great make ahead holiday dessert because they last on the counter in an airtight container at room temperature for about 1 week .
Can shortbread cookies be frozen? Yes! When wrapped tightly, the cookies will keep in your freezer for at least 3-4 weeks .
How to freeze Scottish shortbread: Allow the cookies to cool completely . Wrap cooled cookies (a few at a time) tightly with plastic wrap . Then wrap again in foil for an added layer of airtight protection. Stash the foil-wrapped cookies in large plastic freezer bags or storage containers.

Three Ingredient Buttery Shortbread

 3-Ingredient Buttery Shortbread Cookies

chewoutloud.com

Servings: Total Time: 45 minutes Yield: 3 dozen 1 x

Ingredients

2 cups salted butter, cold and cut into pieces
1 cup packed light brown sugar
4 1/2 cups all purpose flour, divided
Optional: Your favorite sprinkles

Steps

Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough.)
Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

Notes

Extra dough can be frozen for up to 2 months. Wrap completely airtight; defrost dough when ready to roll/cut.