Made basic shortbread last Christmas for the first time. What I love about shortbread is it keeps for THREE weeks. I'll have to dip some in melted dark chocolate this year like the photo above. It's really yummy with coffee and it only takes one square to satisfy a sweet craving. With all that butter, it's definitely rich!
IngredientsPublish Post
Makes 8 to 10 wedgesPublish Post
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup confectioners' or granulated sugar
Directions
- Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
- Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
- Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.
Read more at Marthastewart.com: Basic Shortbread - Martha Stewart Recipes
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