The Ultimate 3Ingredient Shortbread Cookies Recipe

Instructions:

1. Cream the cold, cubed butter and sugar together in a stand mixer (paddle attachment) or bowl until just combined and crumbly. Do not over-cream; incorporate minimal air.
2. Gradually add the flour and optional salt to the butter mixture. Mix on low speed only until the dough just begins to come together into large clumps. Stop mixing immediately when no dry streaks of flour remain.
3. Turn the mixture out onto a lightly floured surface. Gently bring the dough together using your hands to form a cohesive disc. Avoid kneading.
4. Wrap the dough disc tightly in plastic wrap, flatten slightly, and refrigerate for a minimum of 60 minutes. This chilling step is crucial for texture.
5. Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
6. On a lightly floured surface, roll the chilled dough to an even thickness of about 1/4 inch (6mm). Cut out shapes and transfer them carefully to the prepared baking sheets.
7. Use a fork to prick (dock) each cookie 2-3 times to prevent puffing during baking.
8. Bake for 15–20 minutes. The cookies should remain pale, with only the edges showing a very light golden straw colour.
9. Allow the cookies to rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The final crisp structure sets upon full cooling.