Rolled Shortbread Cookies

Step 1

Preheat your oven to 350°F and line baking sheets with parchment paper or silpat mats.

Step 2

Put the butter and 1 cup granulated sugar into the bowl of your stand mixer. Beat on medium high for 3-5 minutes, until the mixture is pale yellow and very fluffy.

Step 3

Slowly mix in the flour. The dough should be very soft, but not stick to your hands.

Step 4

Flour your countertop very well. Split your dough in half, and shape it into a rough disk using your hands. Roll the dough out to 1/4" thick, flouring your rolling pin and the top of the dough as necessary.

Step 5

Cut into shapes and transfer to your prepared baking sheets. Lightly dust the tops with more granulated sugar, and add a candied cherry slice if you're using them.

Step 6

Bake for 10-12 minutes until slightly puffed and the edges are just starting to turn golden.

Step 7

Let cool for 2 minutes on the baking sheets before transferring to wire racks to finish cooling completely.

Step 8

Store in an airtight container in a cool, dry place for up to three weeks.