Ingredients:
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
Pinch of salt
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Instructions:
Preheat your oven to 325°F (160°C). Prepare a baking sheet by lining it with parchment paper or greasing lightly.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Gradually add the flour to the creamed mixture, along with a pinch of salt. Mix until a smooth dough forms.
Turn the dough out onto a lightly floured surface and gently knead it until it comes together.
Roll out the dough to about 1/4 inch thickness. Use cookie cutters or a sharp knife to cut the dough into desired shapes.
Place the cut-out cookies onto the prepared baking sheet, spacing them slightly apart.
Prick each cookie with a fork to create decorative patterns and to prevent them from puffing up during baking.
Bake the shortbread cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the shortbread cookies in an airtight container at room temperature for up to one week