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Light, crispy, and buttery this 3 ingredient shortbread cookie recipe would please even Mary, Queen of Scots.
Prep Time10 mins
Cook Time15 mins
Servings: 70 cookies
- 1 cup butter
- 3/4 cup brown sugar
- 2 1/4 cups cake flour
Set a rack in the top and bottom thirds of your oven and heat to 325˚F.
Line 2 baking sheets with parchment paper or silicone mat.
With a stand mixer or hand mixer on low speed, beat the butter for 30 seconds until creamy and whipped.
Add the sugar and beat on high until the mixture is fluffy. Scrape down the sides of the bowl periodically.
Add flour gradually and stir until well blended.
Place the dough onto a work surface dusted with flour and shape into a disk. Wrap in plastic and chill for 30 minutes.
On lightly floured work surface, roll out dough to 1/4-inch thick.
Cut into 1-inch by 2-inch cookies with a pastry wheel.
Transfer to baking sheets and bake for 15 - 20 minutes until the edges are slightly browned.
Serving: 2cookies | Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 24mg | Potassium: 8mg | Fiber: 1g | Sugar: 2g | Vitamin A: 81IU | Calcium: 3mg | Iron: 1mg