Easy and Delicious Shortbread Cookies | Shortbread Cookies Recipe

Easy and Delicious Shortbread Cookies | Shortbread Cookies Recipe
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Ingredients
2 cups (256 g) all-purpose flour
1 cup (115 g) powdered sugar
3/4 teaspoon kosher salt
1 cup (227 g) unsalted butter, room temp and cut into pieces

Method
Heat the oven and prepare the baking sheets:
Preheat the oven to 325°F and line 3 baking sheets with parchment paper.

Combine all the ingredients:
Place the flour, powdered sugar, salt, and butter into the bowl of a food processor. Process for 30 seconds to 60 seconds. Stop when the mixture forms one mass the bowl. If it's not doing that, keep going in 10-second increments until it does. The dough is ready when the it clumps together when pressed.
Bring the dough together:
Dump the dough onto the counter and gently press it together. Lightly knead the dough a few times and form it into a square shape. If it's still crumbly, keep kneading it with your hands until it makes a cohesive dough, or pop it back in the food processor for a few more pulses.

Chill the dough:
If the dough is quite soft, chill it in the refrigerator for 10 to 20 minutes, until it's cool but still pliable.
Roll and cut the dough:
Roll the dough out on a well-floured surface to a 1/4- to 1/2-inch thickness (depending on how thick you like your cookies) and either use a knife to cut out rectangles or use a cutter to make shapes.
Transfer and chill the cookies:
Transfer the cookies to one of the parchment-lined baking sheets. Chill the cookies on the sheet pan in the freezer for 15 minutes or until the cookies are solid to the touch.

Transfer the frozen cookies, in batches, onto the other baking sheets, leaving about 1/2 inch between each cookie.

Bake the cookies:
Bake the cookies, one pan at a time, for 18 to 23 minutes, or until the cookies are dry to the touch and the bottoms just begin to turn golden.

Cool and store:
Remove from the oven and cool on a rack before transferring to a container for storage. The baked and cooled cookies can be stored in an airtight container for several days.

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