Description
Easy melt‑in‑your‑mouth shortbread made with just butter, sugar and flour
Ingredients
- 1 cup (≈ 225 g) unsalted butter, softened
- ½ cup (≈ 60 g) powdered sugar (icing sugar)
- 2 cups (≈ 280 g) all‑purpose flour
Instructions
- Preheat your oven to 350 °F (180 °C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the flour and mix on low until the dough just comes together (it may seem crumbly at first).
- Turn the dough onto a lightly floured surface and gently knead it just until it holds together.
- Roll the dough out to about ¼ inch (≈ 6 mm) thickness. Use cookie cutters to cut shapes (or slice into bars).
- Transfer to the prepared baking sheet. Chill briefly in the fridge if the dough is soft (this helps control spreading).
- Bake for about 15–18 minutes, or until the bottoms just begin to turn lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- If the dough is too soft, chill for 15–30 minutes before cutting to reduce spreading.
- You can add a pinch of salt (¼ tsp) if using unsalted butter to enhance flavor.
- Store in an airtight container at room temperature; they keep for several days.
- Feel free to add a bit of zest (lemon or orange) or vanilla extract for variation (even though that would make more than 3 ingredients).
Nutrition
- Serving Size: 1 cookie (of ≈ 24)
- Calories: ≈ 71 kcal
- Sugar: ≈ 3–4 g
- Sodium: ≈ 44 mg
- Fat: ≈ 4–5 g
- Saturated Fat: ≈ 4 g
- Carbohydrates: ≈ 4 g
- Fiber: 0 g
- Protein: ≈ 1 g
