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1
Add powdered sugar to the softened butter (I microwave it for 20 seconds to soften) and mix well with a whisk.
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2
If using unsalted butter, add a pinch of salt.
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3
Add flour (no sifting needed) and mix with the whisk.
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4
Knead the mixture until it's no longer floury.
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5
Don't worry if it is rough and crumbly at first, it will be smooth shortly.
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6
Tear the dough, flatten each piece to a 1cm thickness and place on a baking pan.
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7
Poke holes with a fork.
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8
The dough will increase to 1.5 times its original size.
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9
Bake in a 355F/180C oven for 10 minutes, then flip the baking tray around and bake for a further 3 minutes (adjust the cooking time accordingly) to bake evenly.
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10
Pay attention to the color on the edges.
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11
No matter how long you have been baking them, take the cookies out of the oven once they become light brown on the edges.
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12
Cool on the baking pan (they will continue to cook from the residual heat), and they are done.
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13
Here, I shaped the dough into a square log in plastic film and sliced it to make them like English style shortbread cookies.
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14
The dough can be cut with a knife easily even at room temperature.
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15
It is very easy to handle, so it's great to make cut-out cookies.
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16
They are also delicious with chocolate chips added to the dough.
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17
Add the same amount as the sugar.
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18
Try them also with cocoa or coffee.
