Soft, crunchy, melt in your mouth shortbread that is seriously easy to make and always a hit with guests. Avoid over-mixing.
1 cup unsalted butter, room temperature
3/4 cup sifted icing sugar
2 to 2 1/4 cups all-purpose flour, sifted
- Preheat oven to 300F. Place butter in a large bowl. Using an electric mixer or wooden spoon, gradually beat in the sugar until smooth and creamy. Mix well. Using a wooden spoon stir in the 2 cups of flour until just mixed, do not overmix. Finish forming dough with your hands. If dough is sticky add more flour.
- Place a quarter of the dough on a floured board and using a floured rolling pin, roll out dough to 1/4 inch thickness for more depending on how thick you want your cookies. Cut shapes out with a floured cookie cutter.
- Place on an ungreased baking sheet with at least 1 inch apart. Decorate as desired.
- Bake in preheated oven until pale golden colour and set in the middle with lightly touched, 15 to 18 minutes.
Makes approx 65 cookies
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