Shortbread gets a bum rap. With other cookies like chocolate chip and snickerdoodle hogging the spotlight these days it’s easy to forget the deliciously flaky and rich shortbread. Thats really a shame, but one I hope to help rectify by introducing you to this all too easy three ingredient shortbread. You can seriously have delicious golden brown bites of buttery goodness in just a few steps. These cookies also keep really well on the counter, tasting the same on day four as they did on day one. With a recipe as easy as this one feel free to upgrade it with a drizzle of dark chocolate or some chopped nuts (non toasted) or sprinkles like I did. You can use your favorite cookie cutters or simply cut diamonds out with a knife. If you’re not going to embellish your cookies I suggest marking them a few times with the tines of a fork to reproduce the classic Scottish shortbread look. Sleek, chic, and easy. Make sure you try these this holiday season!

Recipe inspired by Chew Out Loud.

1 cup butter, cut into cubes

1/2 cup brown sugar, packed

2 1/4 cups all-purpose flour

sprinkles, optional

1. Preheat your oven to 325°.
2. In a large bowl beat together the butter and sugar until completely combined and no large pieces of butter remain. Make sure you scrape down the sides of the bowl and all of the butter and sugar are mixed together. Add the flour and mix until combined.
3. Shape the dough into a rectangle and wrap tightly in plastic wrap. Refrigerate for 30 minutes or until the dough firms up once more.
4. Roll out to 1/4″ thickness and either cut using cookie cutters, or with a sharp knife. Top with nuts or sprinkles or coarse salt if desired. Scraps left over from cookie cutters can be re rolled at least 3 times.
5. Bake for approximately 18 minutes, or until the cookies are a nice deep golden color with slightly browned edges.