Classic Shortbread

Recipes

Photo by Alan Richardson

Here's my favorite cookie, no contest. It's just unadulterated, buttery shortbread

Makes 20 cookies

1 cup granulated, raw, or turbinado sugar
1 chilled log of Butter Shortbread Cookie Dough

Preheat the oven to 325°F. Place the sugar in a small bowl.
Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.

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