3-INGREDIENT BUTTERY SHORTBREAD COOKIES

 

Ingredients

• 2 cups salted butter, cold and cut into pieces
• 1 cup packaged light brown sugar
• 4 1/2 cups all-purpose flour, divided
• Optional: your favorite sprinkles

Instructions

Preheat the oven to 325F, with the rack in the low center position. Line baking sheets with parchment paper or silicone mats; set aside.

In the bowl of a stand mixer, add butter and brown sugar. Using paddle mixer on medium-high speed, beat until light and fluffy, several minutes. Add only 3 1/2 cups of flour and mix on medium-low speed until smooth.

On a large board, sprinkle 1/2 cup of flour to preven dough from sticking to the board. Use a rubber spatula to transfer the dough to the board. Knead the dough by hand for 5 minutes, adding only the remaining 1/2 cup of flour needed to make a soft dough, while continuing to knead by hand. The dough should end up being soft and flexible, like play dough, not sticky. Work by adding the desired amount of dusting, if necessary. (Important note: you may not end up using all the flour, depending on how your dough feels; it is important to stop adding flour as soon as your dough looks like a soft dough).

Divide the dough in three, wrap it well and put it in the refrigerator for at least 30 minutes or until it is firm enough to be rolled and cut. Roll out one-third of the dough to a thickness of about 2.5 cm (use a lightly floured board if necessary). Cut the dough into 3×1 rectangular strips, triangles or use a cookie cutter for shapes. Place each cookie 2 inches apart on a baking sheet. Prick the cookies with a fork to draw them, otherwise sprinkle them.

Bake for 15-20 minutes or until edges are golden brown. If your shapes are smaller, bake for less time. For larger shapes, bake longer. Repeat with remaining dough, working in batches to keep the dough cold and easy to work with.

Cool completely on a wire rack before serving. Cookies keep very well when sealed at room temperature.