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4-Ingredient Shortbread Cookies
4-Ingredient Shortbread Cookies are the perfect sweet treat to make – especially when you don’t have a lot of time to bake!
Yield: 24 cookies
Prep: 15 mintesCook: 30 minutesTotal: 0 hours
Ingredients
1 cup butter (2 sticks)
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
Instructions
- Cut each stick of butter into eight pieces and set out on a plate while you measure the remaining ingredients. The butter should be cool (not cold) but not soft or melted.
- Preheat oven to 325 degrees F with two oven racks at about the upper third and lower third of the oven.
- Line two cookie sheets with parchment paper.
- In the bowl of a food processor, add flour, sugar and salt and pulse a few times.
- Add half the butter pieces and pulse a few times. Add the remaining butter and run food processor in five second bursts until the dough comes together, less than one minute. Scrape sides if needed.
- Pour mixture onto your counter and with a small scoop*, scoop out 24 portions onto your counter. (*We used a number 40 scoop and each one weighed a little over a half ounce.)
- Roll each piece with your hands and place 12 balls on each sheet, spaced evenly and press down to about ¼ inch thick.
- Use a fork to press into each cookie then turn the fork 90 degrees and press the fork again making cross hatch marks.
- Rotate pans and racks after 15 minutes of baking and continue baking for another 10-15 minutes or until the tops start to turn golden and the bottoms are lightly browned. Total 25-30 minutes. I pulled mine at 28 minutes.
- Remove with a spatula to cooling racks and eat warm, or cooled.
- Store in air tight containers.
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