I love shortbread and have been searching for the perfect recipe for a long time. I tried two recipes this week and I think I have finally found it in this one, taken from The Fresh Cookie, who claims it is a traditional Scottish recipe. https://www.thefreshcooky.com/classic-shortbread-recipe/#recipe It is super buttery and delicious! |
- 2 sticks ½ pound unsalted butter, softened (you may use salted butter, but omit the salt)
- [½ cup sugar I use all natural pure cane sugar, white or bakers sugar may be substituted]
- [1 tsp vanilla]
- [2 cups all-purpose flour]
- [¼ cup cornstarch I use a non-GMO cornstarch]
- ⅛ tsp salt
- all natural or sanding sugar for sprinkling optional
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
- Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Turn dough onto a lightly floured surface; knead lightly 8-10 times.
- Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in jellyroll pan, parchment lined if desired for easier removal).
- Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1 inch bars.
Tip: I sprayed my pan with Pam before adding the dough. This worked really well on my first batch, but not the second, for removing it from the pan.
- Bake at 325F degrees for 35 minutes, until set and lightly browned. Cool in pan on a wire rack 5 minutes; cut shortbread into bars using previously scored lines. Cool completely before removing from pan. Store in airtight container at room temperature up to 1 week, or freeze up to 6 months. This recipe easily doubles!