Shortbread does not get any more simple then this. Just make sure you get fresh butter! It's key. If you want to liven up this recipe try adding small chunks of our amazing candied ginger
, a few tsp. of fennel pollen
, or a few dashes of Scrappy's Lavender Bitters
. Caramelized cocoa nibs
will add a nice crunch and a bit chocolate zing for those who crave cocoa in their sweets.
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
Cream butter and sugar until light and fluffy; gradually stir in flour until well blended. Spread or pat in an ungreased 13x9x2-inch baking pan. Bake at 300° for 30 to 40 minutes, until just lightly browned. Remove from oven and immediately pierce all over with a fork. Cut into bars. Cool completely before removing from pan.
Makes about 3 dozen cookies.