Step 1

Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.

Step 2

Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.

Step 3

Lightly flour a piece of parchment paper that is larger than 10"x16". Put the dough on the parchment paper and form it into a rectangle. Then, roll the dough until it is 10"x16".

Step 4

Cut the dough into strips that are 1-inch wide by 2 ½-inches long - see notes. Use a fork to poke holes into the tops of all the cookies. Use the parchment paper to transfer the cookies to a baking sheet then put them into your fridge for at least 1 hour.

Step 5

Preheat your oven to 325 degrees. Remove the cookies from the fridge and separate them into individual cookies. Put them onto a baking sheet, spacing them 1-inch apart.

Step 6

Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.