Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup powdered sugar

• 2 cups all-purpose flour

Instructions:

1. Preheat Oven:

• Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

1. Cream Butter and Sugar:

• In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

1. Add Flour:

• Gradually add the all-purpose flour to the butter and sugar mixture. Mix until the dough comes together. It will be crumbly but should hold together when squeezed.

1. Form Dough:

• Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.

1. Roll Out Dough:

• Roll out the dough to about 1/2 inch thickness. You can use a lightly floured rolling pin to achieve an even thickness.

1. Cut Shapes:

• Use cookie cutters to cut out your desired shapes and transfer them to the prepared baking sheet. Alternatively, you can simply cut the dough into squares or rectangles.

1. Prick with Fork (Optional):

• Prick the cookies with a fork to create a decorative pattern on top. This step is optional but traditional for shortbread.

1. Chill (Optional):

• If you have time, you can refrigerate the cut-out cookies for about 15-30 minutes. This helps to prevent spreading during baking.

1. Bake:

• Bake in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; you want them to remain tender.

1. Cool:

• Allow the shortbread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

1. Serve:

• Once cooled, serve and enjoy these delicious, buttery shortbread cookies.