Shortbread Cookies

shortbread cookies
Shortbread Cookies

Only three main ingredients, no need to roll out dough and no mess on your counter top.

2 cups flour
3/4 cup powdered sugar
1 cup butter (2 sticks)
1/2 tsp salt

Mix ingredients with a pastry blender, food processor, or your fingertips much like you would a pie crust. It will look like coarse meal.

Press into the bottom of a greased, 11×17 inch sheet pan or cookie sheet. It will seem a little dry and you may think this won’t work, but it will if you take care to pat and press, working dough out from the middle in order to keep an even thickness to the edges, even a bit thinner in the middle and thicker around the edges.

Place in oven and bake at 350 degrees for 10 minutes until slightly puffy. Then temporarily remove from oven and score the cookies with a crinkle cutter or pizza cutter, marking the lines where you will break cookies apart. It’s okay to cut all the way through. 1-1/2-inch x 2-1/2-inches is a good size, but do as you please. Next take a fork and poke holes in each cookie. Work quickly, while they are still hot.

Return cookies to the oven for another 10 or more minutes until center area just starts to get golden and the edges are browning. Yes, you do want some variation in the coloring. If they are too evenly white, they won’t be crisp enough. Or you can carefully remove the outer, browner cookies and return the middle to bake until golden. Makes about two dozen cookies.


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