These are the classic, get a big old tin of them at Christmas-time, shortbread cookies. We’re particularly fond of Walker’s shortbread in our house so this was my attempt to recreate that experience. I find them easiest to bake in a pan, however if you wish to place them in a mold I recommend lining that mold with sugar prior to pressing so that the buttery cookies don’t stick to the inside.
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Shortbread Cookies
Easy and delicious, perfect for the holidays or just snacking, shortbread cookies.
1cupbutterpreferably grass fed/European style such as Kerrygold
½cupgranulated sugar
2½cupsall-purpose flour
½tspkosher salt
Instructions
In the bowl of a stand mixer with a batter/paddle attachment, cream the butter and sugar together until creamy. Add the flour and salt and mix thoroughly, it may be rather crumbly at this stage.
Press the dough firmly into an 8×8 baking pan. You can use the bottom of a glass, or other form of press to help you really pack it down.
Prick the dough all over with a fork or docking tool. Make sure that it goes through to the pan below.
Cover the dough and place in the fridge for 4-12 hours.
Preheat oven to 325℉ and bake for 1 hour. The dough should be light gold, with possibly some slight browning on the edges.
Let it cool for a few minutes and cut it into bars in the pan. Allow it to cool completely in the pan.
