Easy shortbread biscuits are always a hit. Love their buttery flavor and three-ingredient ease!
INGREDIENTS
– 1 cup (226g) salted butter, softened– 1/2 cup (55g) confectioners' sugar– 2 cups (240g) all-purpose flour– sprinkles, optional
Beat butter and confectioners' sugar until frothy using a medium-speed electric mixer.
Step 1
INSTRUCTIONS
Lower the mixer speed. Add flour mixture slowly, mixing just until incorporated. Though loose, the mixture should remain together when pinched.
Step 2
Place dough on lightly floured surface. Finish mixing and press the dough into a disc. Cover the dough with plastic and chill for an hour.
Step 3
Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Put cooled dough on a lightly floured surface. Roll 1/4-inch thick. Cut cookies with a 2-inch cutter.
Step 4
Place cookies on prepared pans with 2 inches between them. Sprinkle each cookie if desired. Put the pan in the fridge for 10–15 minutes.
Step 5
Bake each skillet for 15–18 minutes until the cookie edges are golden brown. Cool cookies on pan on wire rack for 5 minutes. Transfer the cookies from the pan to the rack to finish cooling.