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
Preheat oven to 325°F. Place baking sheet in freezer to chill.
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.
Roll out to ½ thick on a surface covered with confectioners’ sugar.
Cut in rectangles; bake 20–25 minutes.