Classic, buttery shortbread cookies are perfect with a cup of coffee or tea. Try grinding 1 cup of oats to a powder and using that in place of 1 cup of the flour for a different taste.

INGREDIENTS | YIELDS 24 COOKIES

• 1 cup salted butter, room temperature
• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar
• 4 cups all-purpose flour
• Confectioners’ sugar

1. Preheat oven to 325°F. Place baking sheet in freezer to chill.

2. Cream butters and brown sugar. Stir in 3–3½ cups of flour to make a soft dough. Add a little more flour if needed. Knead a few minutes.

3. Roll out to ½ thick on a surface covered with confectioners’ sugar.

4. Cut in rectangles; bake 20–25 minutes.

5. Cool completely.