Buttery Shortbread Cookies

  • 28 Nov - 04 Dec, 2020
  • Mag The Weekly
  • Cookery


· 2 cups salted butter

· 1 cup brown sugar

· 4½ cups flour

· Optional: favourite sprinkles


Preheat oven to 165°C. Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, for a few minutes. Add three cups of flour and mix until combined. On a board, sprinkle ½ cup flour to keep dough from sticking to the board. Transfer dough to the board. Knead dough for five minutes, adding only as much of the remaining flour as needed to make a soft dough. Work in desired amount of sprinkles, if using. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about ½ inch thickness. Use a cookie cutter for shapes. Place each cookie two inches apart on baking sheet. Bake 15-20 minutes, or until edges are golden brown. Repeat with the remaining dough. Cool completely before serving.