Ingredients:

  • 1 cup (225g) unsalted butter, softened to cool-room temperature
  • ½ cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour

Instructions:

  1. Beat the softened butter and powdered sugar together on medium-high speed for 2-3 minutes until the mixture looks pale, fluffy, and increased in volume.
  2. Turn the mixer to the lowest setting. Gradually add the flour, mixing only until the dough looks like wet sand or a crumbly paste; stop the moment no streaks of dry flour remain.
  3. Roll the dough between two sheets of parchment paper to a ¼ inch thickness. Cut into rectangles or circles, place on a tray, and chill in the refrigerator for 30 minutes.
  4. Preheat the oven to 325°F (160°C). Arrange cookies on a lined sheet, prick the tops with a fork to prevent air bubbles, and bake for 20–25 minutes until edges are pale gold.