Here’s a breakdown of the ingredients you’ll need for your delicious homemade shortbread cookies:

• 225 grams (1 cup) of unsalted butter: Make sure your butter is softened at room temperature for easier creaming.
• 100 grams (1/2 cup) of granulated sugar: This will add the perfect amount of sweetness to your cookies.
• 280 grams (2 1/4 cups) of all-purpose flour: This is the base that will give your cookies their crumbly texture.
• (Optional) 1/4 teaspoon of salt: A little bit of salt can actually help enhance the flavor of your cookies, but it’s totally up to you.

Now that you have your ingredients gathered, let’s get baking!

Here’s a step-by-step guide to creating these melt-in-your-mouth shortbread cookies:

1. Warm up the oven

Get the baking mood going by preheating your oven to 325°F (160°C). While your oven reaches the perfect temperature, grab a baking sheet and line it with parchment paper. This will save you time and frustration later – no one wants to wrestle with stuck-on cookies!

2. Creamy magic

In a large bowl, combine your softened butter and sugar. Using an electric mixer on medium speed, or a good old-fashioned wooden spoon with some elbow grease, cream the mixture together until it becomes light and fluffy.

This step is important because it incorporates air into the dough, which is the secret weapon behind those melt-in-your-mouth cookies we all love. Imagine tiny air bubbles throughout the dough, creating a light and airy texture – that’s what you’re aiming for here.

3. Building the dough

Now, it’s time to gradually add the flour and a pinch of salt (if you’re using it) to the creamed butter and sugar mixture. A helpful trick is to start by adding half the flour, mixing it well until there are no streaks of flour remaining.

Then, incorporate the rest of the flour and continue mixing until everything comes together and forms a firm but pliable dough. Remember, you don’t want a sticky mess – a dough that’s slightly firm but still easy to handle is ideal.

4. Getting creative

Here comes the fun part – shaping your dough! Turn the dough out onto a lightly floured surface. If you have cookie cutters in fun shapes, this is your chance to get creative. Roll out the dough to about ½ inch thickness and use your cookie cutters to create unique shapes.

Don’t have cookie cutters? No problem. Simply press the dough into an ungreased baking pan (think an 8-inch square pan) and prick it all over with a fork. This will create tiny holes for even baking and prevent the dough from puffing up too much.

5. Chilling out (optional)

If you have some extra time on your hands, consider chilling the dough in the refrigerator for about 30 minutes. This step helps the cookies keep their shape during baking, resulting in clean edges and a more uniform look. But if you’re short on time, you can skip this step and proceed straight to baking.

6. Baking time

Place your shaped cookies on the prepared baking sheet, or if you pressed the dough into a pan, pop the whole pan in the oven. Bake for 18-20 minutes, or until the edges are lightly golden brown.

Remember, shortbread cookies shouldn’t be dark brown; they should maintain a pale color with a hint of golden brown around the edges. Resist the urge to overbake – that’s the enemy of a perfectly soft and crumbly shortbread cookie.

7. Allow the shortbread cookies to cool

Once the cookies are done, take them out of the oven and let them cool on the baking sheet or in the pan for about 10 minutes. This allows them to set a bit before you transfer them to a wire rack to cool completely.

If you baked a large piece of dough in a pan, cut it into squares or bars while it’s still warm, but not too hot to handle.

8. Store your delicious shortbread cookies

These delightful cookies store well in an airtight container at room temperature for up to several weeks. So go ahead, bake a big batch and share them with friends, family, or simply indulge in a homemade treat yourself. You deserve it after all that baking magic.

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