Basic Shortbread Cookie Dough
Versatile shortbread dough can be changed up in countless ways to make different cookies and bars.
Servings: 12 cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups all purpose flour
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until fluffy and well combined, 2-3 minutes.
- Add the flour and mix until the dough has come together, it will be somewhat crumbly.
- Transfer the dough to a work surface and bring it together with your hands until it's no longer dry and crumbly. Form into a log about 8 inches long. Wrap in plastic wrap or parchment paper and chill in the fridge for at least an hour, or until ready to bake your cookies. Note: you can make the dough the day ahead, or freeze it at this point.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Slice the chilled dough into about 12-16 slices about 1/2 inch thick. Place them on your prepared cookie sheet and bake for about 10-12 minutes. They will still be pale, and will be quite soft until they have cooled down a bit. Allow them to cool partially on the baking pan and then transfer to a baking rack to finish cooling. Note: for a crisper cookie, slice them thinner or cook them a little longer.
Nutrition
Serving: 1 cookie · Calories: 244 kcal · Carbohydrates: 24 g · Protein: 2 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 51 mg · Potassium: 27 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 473 IU · Calcium: 8 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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