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Cookie Cutter Shortbread
  • 1 cup Butter
  • ½ cup Sugar
  • ¼ tsp Salt
  • 2 cups Flour
  1. Heat oven to 350° F. Beat butter in a medium mixing bowl for 30 seconds. Gradually add sugar and salt, beating until well combined. Beat in as much flour as you can; mix in remaining flour.
  2. Roll dough on a lightly floured surface till ¼ inch thick. Or a trick here is to use two pieces of waxed paper and roll dough between sheets. To make things easier, I tape down the bottom piece with masking tape so it doesn’t move around on me. This dough is quite delicate so I like to use a smaller cookie cutter; a scalloped 2 inch cookie cutter works beautifully
  3. Place cutouts 1 inch apart on an ungreased cookie sheet; prick each cutout 3 or 4 times with a fork. If desired, sprinkle with colored sugar.
  4. Bake about 10 – 12 minutes, until edges are lightly browned. Transfer cookies to wire rack to cool.
  5. To store, place in layers separated by waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze up to 3 months.