SFINX
Assistant Cook
My husband doesn't cook often, but he does it deliciously! It's amazing how he carelessly combines the ingredients and somehow ends up with a delicious treat!
But it wouldn't be me if I hadn't tried to improve his recipe)))
In a metal box - cookies that my husband made.
On a rack - this is my improved version of his recipe)))
As always, you can find detailed step-by-step video instructions on my YouTube channel!
3-Ingredient Shortbread Cookies(Improved Version of My Husband’s Recipe)
Prep Time: 20 minutes
Chill Time: 20 minutes
Bake Time: 20–25 minutes
Total Time: ~60 minutes Yield:
About 14 cookies
Calories: ~250 kcal per cookie
Ingredients- 225 g (2 sticks) salted butter, softened
- 100 g powdered (icing) sugar
- 430 g all-purpose flour
- 1 pinch of salt
- 10 g granulated sugar (for sprinkling)
Instructions:- In a large bowl, beat the softened butter with an electric mixer until pale and creamy (about 2–3 minutes).
Tip: The butter should be soft but not melted. Proper creaming creates that classic tender, melt-in-your-mouth texture.- Add the powdered sugar and beat again until fully incorporated and smooth.
Tip: Scrape down the sides of the bowl to ensure even mixing.- Add the flour in three portions:
Mix in the first third of the flour along with a small pinch of salt.
Add the second third and mix again.
Add the final third and mix just until a soft dough forms.
- Shape the dough into a log (about 5-6 cm / 2–2½ inches in diameter). - Wrap tightly in plastic wrap and freeze for 20 minutes, until firm.
Tip: Chilling helps the cookies hold their shape and prevents spreading.- Preheat oven to 190°C (375°F).
- Line a baking sheet with parchment paper.
- Slice the chilled dough into rounds about 15–20 mm (about ½–¾ inch) thick.
- Place them on the prepared baking sheet, leaving some space between each cookie.
- Lightly perforate the tops with a fork to create the traditional shortbread pattern.
- Sprinkle with granulated sugar.
Tip: If the dough softens while slicing, return it to the freezer for a few minutes.- Bake for 20–25 minutes, or until the edges turn lightly golden and the tops develop a soft golden hue.
Tip: Shortbread should not brown too deeply — pale golden is perfect for a tender crumb.- Transfer cookies to a wire rack and let cool completely. They will firm up as they cool, developing their signature crisp texture.
Enjoy! Bonne appétit! 
Extra Tips for Perfect Shortbread- For ultra-smooth texture, sift the flour before adding.
- If using unsalted butter, increase the salt slightly.
- Add ½ teaspoon vanilla extract for extra flavor (optional).
- Store in an airtight container for up to 1 week.
- These freeze beautifully for up to 2 months.
