Cream together butter and sugar, then slowly beat in flour.
Roll out thinly onto a parchment or silpat lined baking sheet, you can leave in a single sheet or slice and separate slightly. Alternatively, you can form into small balls and then press down onto a lined baking sheet.
For a classic shortbread look you can make intermittent fork holes on rolled out dough.
Bake at 350F for 10 - 12 minutes until turning a slight golden brown around the edges.
Remove from the oven and if you’ve baked the cookies in a single sheet, use a pizza cutter or sharp knife to cut into your preferred shape (I’m partial to rectangles) while they're still soft.
Allow cookies to cool on a wire rack, and enjoy!
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Try using brown sugar or granulated sugar and see which result you like best!NOTE: Creaming butter and sugar is more than just mixing it. For best results use an electric mixer (hand mixer or stand mixer) for at least two minutes, but as long as 5 minutes until the butter and sugar mixture is light and fluffy.