One of the things that I really love about shortbread is the fact that it’s not too sweet.
It’s buttery, and it melts in your mouth. Give this recipe a try.
mmm
Easy Step-By-Step Instructions for Shortbread
Preheat oven to 300 degrees F, and line 8 x 8 inch baking pan with parchment. (I put clips on my pan to hold the parchment in place until the dough gets in there. I remove them BEFORE the pan goes in the oven.)Beat together 1 cup (230 grams) butter, softened to room temperature,
¾ cup (80 grams) powdered sugar,
½ teaspoon sea salt, and
1 teaspoon vanilla extract (substitute lemon zest or other flavoring)
until fluffy.Add 2 ¼ cups (250 grams) all-purpose flour, and mix just until incorporated.Press into prepared baking pan, and flatten top. I laid another piece of parchment over it, and stroked across the parchment with my palm to make the surface as smooth as I could.
Press into prepared baking pan, and flatten top. I laid another piece of parchment over it, and stroked across the parchment with my palm to make the surface as smooth as I could.
Bake at 350 for 20 minutes, and then …
… remove from oven and mark the shapes. Use a bench knife, or something similar, and press straight up and down all the way through the dough instead of trying to drag it across the fragile surface. Then run a sharp knife through the cuts just to make sure they are smooth and clean.Next, use a wooden skewer to poke three holes in the top of each cookie. Then return to oven, and bake another 35 to 45 minutes, until …… they turn golden. Watch closely at the end as not to over-bake! As soon as they come out of the oven, run the knife through the cuts one more time to be sure nothing baked back together.
Then cool completely in pan on wire rack.Enjoy!
1cup230 grams butter, softened to room temperature
¾cup80 grams powdered sugar
½teaspoonsea salt
1teaspoonvanilla extractsubstitute lemon zest or other flavoring
2 ¼cups250 grams all-purpose flour
Instructions
Preheat oven to 300 degrees F, and line 8 x 8 inch baking pan with parchment.
Beat together butter, sugar, salt, and vanilla until fluffy. Add flour and mix just until incorporated.
Press into prepared baking pan, and flatten top. I laid another piece of parchment over it, and stroked across the parchment with my palm to get as smooth a surface as I could.
Bake at 350 for 20 minutes, then remove from oven and mark the shapes. (I used a bench knife and pressed straight up and down all the way through the dough instead of trying to drag it across the fragile surface. Then I used a wooden skewer to poke three holes in the top of each cookie.)
Return to oven, and bake another 35 to 40 minutes, until they turn golden. Watch closely at the end as not to overbake!
Cool completely in pan on wire rack, and then remove and snap apart along marked cuts.
Notes
Store at room temperature, in an airtight container, for a week, or wrap tightly and freeze.
