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Shortbread Cookies

Easy and delicious, perfect for the holidays or just snacking, shortbread cookies.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 8 hours
Course Dessert
Servings 24 cookies

Equipment

  • Stand mixer
  • 8x8 baking pan

Ingredients
  

  • 1 cup butter preferably grass fed/European style such as Kerrygold
  • ½ cup granulated sugar
  • 2½ cups all-purpose flour
  • ½ tsp kosher 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 8x8 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.