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Classic Buttery Shortbread Cookies: Melt-In-Your-Mouth Perfection

Close-up of four buttery, crumbly shortbread cookies squares stacked on a white plate.
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Make traditional, buttery shortbread cookies that achieve a perfectly crisp and crumbly texture. This easy recipe uses minimal ingredients, honoring the classic method for a melt-in-your-mouth treat perfect for gifting or tea time.

Ingredients

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  • 3 cups all-purpose flour
  • 2 cups unsalted butter, softened
  • 1 cup granulated sugar

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal.
  2. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is important for texture.
  3. Gradually add the flour to the butter mixture. Mix on low speed until the dough just comes together. Avoid overmixing; stop as soon as no dry streaks of flour remain.
  4. Press the dough evenly into the prepared baking pan. Use the bottom of a measuring cup to compact the dough firmly and evenly across the pan bottom.
  5. Score the dough into desired shapes (squares or rectangles are traditional) using a knife, but do not cut all the way through. Prick each piece several times with a fork.
  6. Bake for 25 to 30 minutes, or until the edges are lightly golden brown. The center should remain pale.
  7. Remove the pan from the oven. Immediately re-cut along the scored lines while the cookies are hot.
  8. Allow the shortbread to cool completely in the pan on a wire rack before lifting out and separating the pieces.

Notes

  • For the best melt-in-your-mouth texture, use high-quality, room-temperature butter.
  • If you prefer a traditional Scottish round shape, chill the dough, roll it out to a half-inch thickness, cut with a round cutter, and bake on a parchment-lined sheet.
  • To achieve a crisp texture, do not brown the cookies deeply; pale edges are ideal.
  • You can substitute 1/2 teaspoon of vanilla extract for a small amount of the flour if you want a slight flavor variation, though the classic version omits it.

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