3-Ingredient Scottish Shortbread Cookies
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.
No comments:
Post a Comment