Classic Shortbread Cookies - Buttery and Delicious

Instructions

1. In a large bowl, beat room temperature butter with a mixer until creamy and smooth, about 2 and a half minutes.
2. Add powdered sugar. Beat on low speed for about 10 seconds, then increase to medium speed and mix until fully combined and fluffy.
3. Gradually add the sifted flour and salt, beating on low speed until the mixture forms large, crumbly dough pieces. Scrape down the sides and bottom of the bowl with a silicone spatula, then mix again until you achieve a smooth dough.
4. Shape the dough into a ball and wrap it in cling film. Refrigerate for 30 minutes to firm up.
5.  Preheat your oven to 180°C (350°F) without a fan. Line two baking trays with baking paper.
6. On a lightly floured surface, roll out the cooled dough to an even thickness of about 6-7 mm. Use your favorite cookie cutters to cut out designs, then transfer them to a baking sheet using a thin metal spatula.
7. Gather the remaining dough, roll it out again to the same thickness, and cut out more shapes.
8. Bake in the preheated oven for 13-15 minutes, one tray at a time, in the bottom half of the oven. The cookies should remain pale in color, with a very light tan only on the bottom edges.
9. After baking, let the cookies cool on the tray for 4-5 minutes before transferring them to a wire rack to cool completely. Enjoy their melt-in-your-mouth goodness with every bite.
   

Storage & Serving

Store in an airtight container at room temperature. Undecorated cookies will stay fresh for up to 7 days.