Shortbread

These shortbread cookies are so buttery and flaky, and they’re one of the lightest cookies I make. And of course, I thin layer of drizzled icing is the perfect topping for these cookies. Enjoy!

Ingredients

3/4 cup unsalted butter -soft

1/2 cup icing sugar

1 1/3 cups flour

1 tbsp milk

7-9 tbsp icing sugar

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Bakers note

You'll know when the shortbread is baked to perfection when the outer edges turn a very light golden brown. Keep an eye on the shortbread when the last few minutes remain to ensure you don't over bake the shortbread.

Directions

- Line a large cookie sheet with parchment paper.

- Using an electric mixer, cream the butter on low speed working your way up to medium speed. Beat the butter until it’s whipped.

- Sift in the icing sugar and mix on low speed working your way up to medium-high speed until whipped. Scrape down the sides of the bowl with a spatula.

- Gradually sift and cut the flour into the butter mixture.

- Knead the dough to combine the ingredients. Don’t over knead the dough. The ingredients don’t have to be fully combined. That’s what will allow the cookies to be light and flaky.

- When the ingredients are almost combined, form a ball.

- Pre-heat the oven to 325 degrees F.

- Lightly flour a hard surface. I like to use a piece of parchment paper to cover my countertop.

- Flatten the dough a little bit when it’s on the floured surface. Dust the top of the dough with flour as well.

-Using a rolling pin, roll the dough until it's 1/8 inch thick. Careful flip the dough once during this process.

- Using a round cookie cutter, cut out the dough, and place on the cookie sheet.

- Bake for 12-14 minutes.

- Place the shortbread on a wire rack to cool.

- Whisk together the milk and icing sugar until smooth.

- Drizzle the icing on top of the shortbread using a small spoon.