I am always on the quest for recipes that are tried and true–work every time and can always be trusted. This recipe is just that and more.

This past year I made these cookies time and time again–toted them along for Sunday summer picnics, brought them along at harvest time in the field and I even made them for a bridal shower I hosted.

These little cookies are buttery and delicious. Crispy and  perfect with a hot cup of tea or coffee–the epitome of an afternoon treat.  With just three ingredients they are sure to be at the ready whenever you like–and as an extra bonus, they last a good while in an airtight cookie jar–so they are always there when you need them. (Yes you will someday find yourself needing these cookies). The hardest part of making these cookies–deciding which cute cookie cutter you’d like to use!

Bake them up and enjoy every last crumble!

Simplest Shortbread {week 2}
2 cups flour
1/2 cups powdered sugar
1/2 lb (2 sticks) of butter

In a stand mixer, mix butter and sugar and add in flour. Knead dough by hand if necessary to bring together. Roll dough and cut into desired shapes. Best if dough is chilled for 30 minutes and then bake at 350 degrees for 10 minutes or so–depending on the size of your cookie. I also like to sprinkle my cookies with extra sugar before baking for a little more sweetness.

Enjoy!