Photo by joyosity
Contributor’s Note: Traditional shortbread is pressed into a single pan or special mould, but can also be rolled out and cut with cookie cutters. This recipe is for a single pan cookie which is cut after baking.
- 1 cup Butter
- ½ cup sugar
- 2 to 3 cups sifted flour
With an electric mixer, cream butter and sugar together then slowly stir in the flour.
Pat into circle and press into dish like you would pie crust. Chill at least one hour before baking.
Preheat oven to 375F degrees.
Remove dough from fridge and prick evenly all over with fork. Don’t forget this step as this will allow the dough to cook evenly.
Bake cookie for 5 minutes in preheated oven. Then reduce heat to 300F degrees and bake another 45 minutes or until lightly golden brown.
Slice while still warm and let cool thoroughly in pan before serving.