Directions

1. Using a stand mixer with whisk attachment, or a large bowl with electric hand beater, beat the butter for 30 seconds, stop to scrape down the sides, and beat for another 30 seconds.

2. Add half of the Shortbread Cookie mix and beat on low for 1 minute, then add the remaining mix, scrape down the sides, and beat for another minute.
   

3. Scrape down the sides one more time and beat for 30 seconds on high to form a nice dough.
   

4. Transfer the dough to a large sheet of saran wrap and use your hands to form it into a log shape about 8” long. Wrap tightly and refrigerate 40 minutes, or overnight if you want to prepare ahead of time.
   

5. When ready to bake, line two baking sheets with parchment paper or silpad liners and preheat the oven to 325 degrees.
   

6. Carefully slice the log into cookies about ¼” thick and transfer to baking sheets.
   

7. Bake in the pre-heated oven for 10-14 minutes or until barely golden on the bottom.
   

8. Let cool completely before removing from pans.