Basic Shortbread Cookie Dough
Servings: 10 - 12 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 cups all purpose flour
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy and well combined, 2-3 minutes.
- Add the flour and mix until the dough is uniform.
- Transfer the dough to a work surface and 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 degrees 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.