Classic Shortbread

Classic Shortbread
Levi Brown
Buttery shortbread makes a great gift; its firm texture means that it will transport well.

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Makes 12 cookies
preparation
10
minutes
cooking
80
minutes

Ingredients

1/2
cup
(1 stick) unsalted butter, at room temperature, plus more for the pan
1
cup
all-purpose flour, spooned and leveled, plus more for pressing in the dough
2
tablespoons
cornstarch
1/2
teaspoon
kosher salt
1/4
cup
sugar
1/2
teaspoon
pure vanilla extract

Directions

  1. Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment. In a large bowl, whisk together the flour, cornstarch, and salt; set aside.
  2. Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  4. With floured fingers, press the dough into the prepared pan and prick all over with a fork.
  5. Bake until golden and firm, 30 to 40 minutes. When cool enough to handle, turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges. Transfer to a wire rack to cool completely.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 129
  • Fat 8 g
  • Sat Fat 5 g
  • Cholesterol 21 mg
  • Sodium 81 mg
  • Protein 1 g
  • Carbohydrate 13 g
  • Sugar 4 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 4 mg
What does this mean? See Nutrition 101.

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