Shortbread Cookies
Total Time
2 hrs 30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(10)
Ingredients
16
- 1 cup very cold unsalted butter
- 2 cups all-purpose flour
- ½ cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
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Preparation
Step 1
Cut the butter into 1- to 1 ½-inch pieces and place them in a small bowl. Freeze while you prep the rest of the ingredients.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, ½ cup of the sugar, and the salt. Beat on low until just combined, about 15 seconds.
Step 3
Add the butter all at once and beat on low until the dough starts to resemble coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
Step 4
Increase the mixer to medium and beat until the dough clumps around the paddle and/or the sides of the bowl, 2 to 3 minutes.
Step 5
Tip the dough out onto a piece of parchment paper around the size of a half sheet pan and use your hands to shape it into a roughly 6-inch square.
Step 6
Place a second sheet of parchment paper over the dough, creating a parchment sandwich with the dough in the middle.
Step 7
Use a rolling pin to flatten the dough between the parchment sheets, working from left to right. Turn the dough 90 degrees and repeat every so often to prevent the dough from cracking.
Step 8
Remove the top layer of parchment. Press a bench scraper against the sides of the dough to create straight edges.
Step 9
Transfer the slab of cookie dough, still on the bottom layer of parchment, to a half sheet pan. Cover with the top layer of parchment once more and refrigerate for at least 2 hours, preferably overnight.
Step 10
Preheat oven to 350 degrees F.
Step 11
Remove the sheet pan of dough from the refrigerator. Use the overhanging parchment as handles to carefully lift the slab of dough off the sheet pan and onto a cutting board.
Step 12
Peel the top layer of parchment from the slab and use it to line the sheet pan once more. Line a second half sheet pan with parchment as well.
Step 13
Use a paring knife to slice the slab of dough in half lengthwise, then slice each portion in half crosswise. You should have four smaller dough slabs of equal size.
Step 14
Repeat the process with each of the smaller dough slabs until you have sixteen 2-inch-square cookies.
Step 15
Place the cookies at least 2 inches apart on the prepared sheet pans. Sprinkle remaining 2 tablespoons of sugar evenly over each cookie.
Step 16
Bake one pan at a time (keeping the other pan in the refrigerator) for 15 to 17 minutes, or until the edges of each cookie are pale golden brown with small hairline cracks visible on their surfaces.
Step 17
Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies are set and feel firm to the touch.
Step 18
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Chef's notes
The cookies can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze the baked shortbread cookies for up to 2 months in a freezer container or bag.
Recipe from Weeknight Baking by Michelle Lopez.
