The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
Preheat oven to 300°F. Line 9-inch square cake pan with parchment paper. In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into prepared pan; using palm of hand, flatten to make smooth even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each 3 times with fork. Refrigerate until firm, about 30 minutes.
Bake until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan.
Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.
Makes 24 cookies.
CHANGE IT UP:
Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.
Nutritional facts per cookie: about
- Sodium 25 mg
- Sugars 4 g
- Protein 1 g
- Calories 122.0
- Total fat 8 g
- Potassium 13 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 7.0
- Vitamin A 7.0