| Level: | Easy |
Instructions
- Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners’ sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.
Reviews
Incredible delicious! easy to make. wow these cookies are so adictive yummm
This recipe may take some time, but it is great! So easy to put together, and with so many variations to make with this basic recipe, how can you lose? Our favorite vatiation — Lemon.
I made cookies out these and added 1 tsp real vanilla. I rolled into balls and pressed an indentation and added a few dark chocolate chips to one tray and raspberry preserves to the other tray. Everyone loved these!!
I followed the recipe exactly, using unsalted butter and 1 teaspoon of salt.
The shortbread came out way too salty! I am trying to save them by dipping the tips in chocolate…. let’s hope because I made 2 batches.
The shortbread came out way too salty! I am trying to save them by dipping the tips in chocolate…. let’s hope because I made 2 batches.
Easy and delicious! Everyone at work LOVED them. My cookie tin was empty very quickly.
The family I gave these to LOVED them and is paying me to make 4 more batches. I’m in the process now and have learned a couple things:
1. I beat the room temp butter with sugars for at least 15-20 min before adding the flour/salt.
2. They have more buttery flavor when I use salted butter and only a 1/2 tsp salt rather than unsalted butter with the full 1 tsp salt called for.
3. I made one batch in an 8×8″ dark metal pan and the cooking time was only 35 min- the edges browned before the middle, which didn’t affect the flavor, but doesn’t look as good. I cut these into squares and then halved those to form triangles. I’ve now made two batches in a 9″ fluted tart pan (cooking time ~51 min and both of those have come out prettier- the edges don’t brown before the middle like they do in the square pan.
1. I beat the room temp butter with sugars for at least 15-20 min before adding the flour/salt.
2. They have more buttery flavor when I use salted butter and only a 1/2 tsp salt rather than unsalted butter with the full 1 tsp salt called for.
3. I made one batch in an 8×8″ dark metal pan and the cooking time was only 35 min- the edges browned before the middle, which didn’t affect the flavor, but doesn’t look as good. I cut these into squares and then halved those to form triangles. I’ve now made two batches in a 9″ fluted tart pan (cooking time ~51 min and both of those have come out prettier- the edges don’t brown before the middle like they do in the square pan.
Super easy and yummy!
This is the recipe I like to use for making shortbread cookies.
You can view my recipe blog if you wish at
You can view my recipe blog if you wish at
http://rocksrecipies.blogspot.com/
These were very good but not as good as my friends daughter Courtney makes.
Her recipe can be found at http://stacyanddot.blogspot.com/2010/08/courtneys-shortbread-recipe.html. Maybe it’s because her mom is a food scientist but these are still my favorite.
Her recipe can be found at http://stacyanddot.blogspot.com/2010/08/courtneys-shortbread-recipe.html. Maybe it’s because her mom is a food scientist but these are still my favorite.
Shortbread is not an intricate recipe, normally and this is no exception. But, proportions of the ingredients do matter. This is done very well. It is brown on the bottom, buttery and flaky. It cuts easily when scored and tastes wonderful, not too sweet. If shortbreads are your thing, make these.