Shortbread Cookies are lovely buttery cookies that I like to make with my son. They are pretty simple, but do not overlook the chilling time for the dough, it makes the cutting of the cookies much easier.
This recipe is the basic version but you can customise your cookies as much as you like: add any flavouring or colouring, slightly press the middle of the cookie and fill it with jam, add some cinnamon sugar or use any shape you like (my son likes making crocodiles or planets).
250gr of butter
Half a cup of icing sugar
2 cups of flour
1 teaspoon of salt
Beat the butter for 1 minute using a hand mixer.
Add the icing sugar and mix it until it is homogeneous and smooth.
Sieve the flour and salt, add it to the butter and sugar and mix until incorporated.
You can add any flavouring or colouring at this moment and mix it in.
Divide the dough into more manageable pieces and put each one of them between 2 baking sheets to help with the rolling.
Roll the dough until it has a width of approximately half a centimetre.
Put in the fridge for 30 minutes to firm up the dough and simplify the cutting of the shapes.
When the dough is firm enough, cut the cookies into shapes you like. Put the cookies into the fridge to firm up again and preheat the oven to 180°C (or 355°F). If you have any scraps, mix them together, roll and chill them again and repeat until all your dough is used.
Place the cookies on a baking sheet, leaving a little space between. Add some sugar or spices, if you feel like it, on the cookies and bake the cookies for 15 minutes. They should still be soft when you take them out of the oven, but they will harden while cooling down.