Shortbread Wedges

Shortbread Wedges
 David Prince
Makes 12 wedges
preparation
10
minutes
cooking
110
minutes

Ingredients

1/2
cup
(1 stick) unsalted butter, at room temperature
1/2
cup
confectioners’ sugar
1
cup
all-purpose flour, spooned and leveled, plus more for your fingers
1/4
teaspoon
kosher salt
1/4
cup
coarse sanding or turbinado sugar

Directions

  1. Heat oven to 325° F.
  2. With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour and salt, mixing just until incorporated.
  3. With floured fingers, press the dough into an 8-inch round cake pan. Cut the dough into 12 wedges and prick all over with a toothpick.
  4. Sprinkle the dough with the sanding sugar and bake until golden and firm, 35 to 40 minutes. When cool enough to handle, turn the shortbread out of the pan and use a serrated knife to recut along the lines. Transfer to a wire rack to cool completely.
     
    Note: Total Time includes cooling time.
Susan Sugarman
December 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Protein 1 g
  • Carbohydrate 17 g
  • Sugar 9 g
  • Fiber 0 g
  • Fat 8 g
  • Sat Fat 5 g
  • Sodium 41 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.