Traditional Shortbread Cookies

Hi Everyone! If you are a tea lover like me, you are going to love this shortbread to go along with your tea! I can’t make it through the day without my favorite English Breakfast Tea in the morning, and sometimes an extra cup in the afternoon, which is always made better by a sweet treat, of course! Shortbread is one of my favorites, and this recipe, which only requires three ingredients, a couple simple steps, and can be prepared in under an hour, is both delicious and super easy! There’s nothing like that sweet, buttery cookie with a big cup of tea!

4oz (1 stick) unsalted butter, softened
2oz (about 1/4 cup) granulated sugar, plus extra for sprinkling
6oz (about 1 1/4 cups) all-purpose flour

1. First, whisk together the softened butter and granulated sugar until you have a smooth, creamy mixture. Slowly add in the flour and mix until a soft dough forms. Turn the dough out onto a lightly floured surface and roll out into a rectangle that’s about 1/2 inch thick.

2. Next, either cut out shapes using a cookie cutter, or cut out rectangles using a knife or a pizza cutter. Place your shapes onto a parchment paper lined cookie sheet. Using a toothpick, make little holes in your cookies by inserting the toothpick and wiggling it around a little bit. Then, sprinkle the cookies generously with more sugar (the cookies themselves are not super sweet, so if you prefer a sweeter shortbread, add extra on top of each cookie).

3. Preheat your oven to 375 deg F, and place your cookie sheet with all the shortbread in the fridge for 10 – 15 minutes. Then, bake the cookies for about 12 – 15 minutes until they are just slightly golden brown around the edges.

And as for the tea, these are some of my favorites…