3-Ingredient Perfect Shortbread

With just three, simple ingredients you can make a delicious, traditional shortbread. Dip it in chocolate and add sprinkles to make it extra festive!

• I highly suggest using a stand mixer to make this dough. It’s quite crumbly for a little bit, and the stand mixer pushes through that phase and creates a pliable dough that is perfect for rolling out.
• Remember to treat the dough gently while you’re rolling it. It’s a lot like a homemade pie crust– with a tendency to crack towards the edges. Just be sure to keep your work surface floured and use a light hand with the rolling pin.
• I used Ghirardelli melting chocolates for dipping. I like melting chocolates because the chocolate is already tempered and ready for candy making. Once you dip the cookies, it’s a matter of seconds before the chocolate is set! Which is just right for me 🙂 You can buy this kind of chocolate in most grocery stores. I buy it at Target, Sam’s, or Michaels.

Enjoy!

Yield: 2 dozen +Print RecipePin it

3-Ingredient Shortbread

With just three, simple ingredients you can make a delicious, traditional shortbread. Dip it in chocolate and add sprinkles to make it extra festive!

ingredients

• 1 cup butter (2 sticks), softened
• 1/2 cup powdered sugar
• 2 cups flour
• Optional: chocolate for dipping

instructions

1. Using a stand mixer (with the dough hook), beat the butter until smooth. Mix in the powdered sugar.

2. Mix in the flour, 1 cup at a time. Scrape down the sides between each addition.

3. The mixture will be crumbly. Continue to mix until large clumps form– eventually, the dough should look like a pliable dough that you can work with. If the dough does not form after a minute or two of mixing, add 1-2 tablespoons of water to make it stick together.

4. Roll dough into a large ball with your hands.

5. Place dough on a well floured surface and sprinkle more flour on top. Gently pat it into a flat disc and then roll out to about 1/4 inch thick. 

6. Use cookie cutters to cut into shapes.

7. Bake at 350ºF for 8-9 minutes (watch carefully and do not allow to brown more than just on the bottom of the cookie).

8. Transfer from the baking sheet immediately to a wire rack to cool completely before serving or dipping in chocolate.

Created using The Recipes Generator

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