Desserts
Classic Shortbread
Makes 16 shortbread cookies
Classic Shortbread
Makes 16 shortbread cookies
This recipe is based on the traditional style of shortbread cookie that is not too sweet, and
just a bit salty, and cut into bars or wedges. It is perfect with a cup of tea for a little afternoon pick-me-up.
Nutritional information per cookie:Calories 178 (58% from fat)
carb. 17g
pro. 2gfat 11g
sat. fat 7g
chol. 30mg
sod. 70mg calc. 0mg
fiber 1g
carb. 17g
pro. 2gfat 11g
sat. fat 7g
chol. 30mg
sod. 70mg calc. 0mg
fiber 1g
Ingredients
- 2cups unbleached, all-purpose flour
- 1teaspoon kosher salt
- 16 tablespoons (2 sticks; ½ pound)
- good quality, European-style butter (this can actually be unsalted
- or salted, depending on personal
- preference), room temperature
- and cubed
- ¾cup confectioners’ sugar, sifted
- ½teaspoon pure vanilla extract
- coarse sugar mixed with a pinch
- of salt, for sprinkling
Preparation
- 1. Preheat oven to 300°F with the rack in the
- middle position. Heavily butter a 9-inch
- square or round cake pan or a 9-inch pie
- plate with butter (if using a cake pan, you
- may line the bottom with a parchment
- round if desired).
- 2. Put the flour and salt into a medium
- mixing bowl. Mix on Speed 1 to fully
- combine, about 30 seconds.
- 3. Put the butter and sugar in a large
- mixing bowl. Mix on Speeds 1 to 4 until
- creamy. Add the vanilla extract, mix on
- Speeds 2 to 3 until combined and then,
- while mixing on Speed 2, add the dry
- ingredients in 2 to 3 additions. The dough
- should not fully come together, but
- rather be in pieces – you do not want to
- over-mix at this stage.
- 4. Transfer the dough to the prepared
- baking pan/dish and press to fully cover
- the bottom. The dough will be very
- sticky, so in order to smooth out the top
- so it’s nice and even, place a piece of
- parchment paper on top of the dough
- (that way your hands won’t stick to the
- dough) and then smooth it out. Once it’s
- smooth, using the tines of a fork, prick all
- over the top of the dough to make small
- indentations. Sprinkle with the coarse
- sugar/salt mixture.
- 5. Bake for about 40 to 45 minutes, or until
- lightly golden at the edges, but still soft.
- 6. Immediately score and cut the shortbread
- into desired pieces (bars or wedges are
- traditional).
- 7. Cool before serving.