Easy Cookie Recipe – New York Times One Bowl Shortbread Cookie

I love baking, but I’m not one of those ambitious bakers who wants to tackle layer cakes and sourdough starters. Things like that require 10+ ingredients and lots and lots of time. So when I saw the article “You Don’t Need a Mixer (Just a Whisk!) for This One-Bowl Shortbread” in the New York Times, the headline really spoke to a lazy chef like me. It only required 5 very common pantry ingredients and two bowls, so I was totally sold. And the best part was that these easy shortbread cookies were so devastatingly buttery and delicious.

It doesn’t get any simpler than this. You combine dry ingredients of 2 cups of flour, 1/4 cup of cornstarch, 1/4 cup of sugar and 1/2 a teaspoon a salt. Then you separately melt a cup of butter (two sticks) and pour it into the dry ingredients bowl. Mix and then spread the dough into a baking pan. Heat for 40 minutes at 350 degrees. While still warm, cut the shortbread into rectangular cookies and sprinkle lots of sugar on top. The end result is a very crumbly and buttery shortbread cookie, like a homemade version of Walkers’ shortbread fingers, something that would go so well with a cup of coffee or afternoon tea.

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