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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 wedges
petticoat-0207-mla102752.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3/4 cup confectioners’ sugar
Cook's Notes
For shortbread that bakes evenly and doesn’t puff up in spots, follow these steps.1. Turn out the dough into a pan, and cover with plastic wrap (so it doesn’t stick to your hands); press into a uniform thickness. Refrigerate.2. Using a paring knife, cut the dough into wedges. Using a wooden skewer (not a fork – its tines will pull at the dough), prick the entire surface of the dough in a symmetrical pattern.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 wedges
petticoat-0207-mla102752.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 wedges
Recipe Summary
Yield: Makes 8 wedges
Yield: Makes 8 wedges
Makes 8 wedges
petticoat-0207-mla102752.jpg
petticoat-0207-mla102752.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, softened, plus more for pan
- 3/4 cup confectioners’ sugar
Directions
Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
Reduce speed to low. Add flour mixture all at once; mix until just combined.
Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.
Cook's Notes
For shortbread that bakes evenly and doesn’t puff up in spots, follow these steps.1. Turn out the dough into a pan, and cover with plastic wrap (so it doesn’t stick to your hands); press into a uniform thickness. Refrigerate.2. Using a paring knife, cut the dough into wedges. Using a wooden skewer (not a fork – its tines will pull at the dough), prick the entire surface of the dough in a symmetrical pattern.
Cook’s Notes
For shortbread that bakes evenly and doesn’t puff up in spots, follow these steps.1. Turn out the dough into a pan, and cover with plastic wrap (so it doesn’t stick to your hands); press into a uniform thickness. Refrigerate.2. Using a paring knife, cut the dough into wedges. Using a wooden skewer (not a fork – its tines will pull at the dough), prick the entire surface of the dough in a symmetrical pattern.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Classic Shortbread 101
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Shortbread 101
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
