Buttery Shortbread Cookies (Version imprimable)

Soft, crumbly shortbread made quickly with butter, sugar, and flour. Amazing on holiday tables or anytime!

# Composition:

01 - 2 cups plain flour (make sure it's at least 11% protein).

02 - 1/2 cup caster sugar or powdered sugar.

03 - 1 cup salted butter, brought to room temp.

01 - Blend butter and sugar for about a minute till smooth and creamy. Slowly add in flour and mix on low speed until it forms a dough.

02 - Shape the dough into a ball, cover it with plastic wrap, and let it rest in the fridge for at least an hour.

03 - Roll the dough out to about 1/4 or 1/2 inch thickness, then use cutters for shapes. Pop the shapes in the fridge while heating up the oven.

04 - Bake at 325°F for 10-12 minutes until the edges have a slight golden hint. Let them cool down completely before enjoying.

01 - Best flavor comes from using top-notch butter.

02 - Store at room temperature for up to 7 days, or in the fridge for up to 10 days.

03 - You can keep them in the freezer for as long as a month.

04 - Add a bit more butter if the dough feels crumbly.