Christmas baking has started in my house. Shortbread cookies are one of those treats I grew up enjoying over the holidays. I don’t think my Christmas would feel complete without indulging in some melt in your mouth shortbread cookies. Here is one of my favorite recipes I’ve adapted from Cook by Deborah Anzinger.
This super simple recide for shortbread cookies only requires 3 ingredients: butter, flour and sugar.
Step 1: Cream a full block (2 cups) of butter in a mixer until it is light and fluffy.
Step 2: Add 1 cup of sugar and keep mixing until it no longer feels grainy.
Step 3: Add 6 cups of flour. The secret is to sift the flour and then measure it out. I don’t have a fancy sifter gadget so I use a meshed wire colander I normally use to wash berries.
Step 4: Once the dough is nice and thick, transfer the dough to your working surface and roll out using a bit of the batch at a time. I cover my work surface in parchment paper, I find it easier to work with that way and I don’t need to add a ton of flour to keep the batter from sticking.
Step 5: Press out different shapes using small cookie cutters.
Step 6: Place cookies on parchment-lined cookie sheets and bake for 18-20 minutes at 275 degrees. Cool on a wire rack and enjoy!
What is your favorite Christmas treat you just have to indulge in during the holidays?