These Shortbread Cookies are deliciously crisp and buttery and are great for Christmas and holiday baking!
Beat the butter and sugar until light and fluffy, about 3 minutes.
Bake for 20 minutes or until the cookies just begin to brown lightly on the edges. Cool the cookies on the trays before storing in an airtight container.
Shortbread dough is a thick, drier dough. If the dough doesn't come together, or the dough is too thick to pipe (it shouldn't be super easy to pipe) add a tablespoon or two of milk to loosen.
For a Thicker Cookie that will hold it's shape more than mine, chill the unbaked cookies for 20 minutes before baking.
The key to this recipe is good quality butter. If you can find it, try to find European Style butter. It has a higher milk fat content than ordinary butter.
The essence of these cookies is the crisp, buttery indulgence that comes from the sweet cream flavor you get with good quality butter.
Make sure the butter is softened before starting. Softened butter will ensure the butter creams well with the sugar.
If you don't have the piping bag, you can also use a cookie press instead.
This dough can also easily be refrigerated and rolled to make cut out cookies. Just refrigerate the dough for 30 minutes and roll it out.