3-ingredient shortbread cookies
butter, softened at room temperature
Step by step
Tip the butter into the bowl of the stand mixer. Attach the Flat Beater and cream the butter for 1 minute on speed 6.
Add the confectioners sugar, scrape the bowl and mix on speed 4 until fully incorporated. Add flour and mix again on speed 2 until a dough forms.
Line a square baking tin with parchment paper. Spread and press the dough into the baking tin.
Put in the fridge for 20 minutes to rest. Take out the parchment paper and place it on a baking tray. Cut the dough into rectangles.
Bake for 12-15 minutes in a 160°C preheated oven. Do not let the cookies get brown. Remove from the oven and cool completely on the wire rack.