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Great-Aunt Annie’s Traditional Shortbread
Recipe Summary
Yield: Makes 12 wedges
Ingredients
Ingredient Checklist
Nonstick cooking spray
1 cup (2 sticks) unsalted butter
3/4 cup confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups cake flour (not self-rising), sifted
2 tablespoons coarse sanding sugar
Gallery
Great-Aunt Annie’s Traditional Shortbread
Recipe Summary
Yield: Makes 12 wedges
Gallery
Great-Aunt Annie’s Traditional Shortbread
Great-Aunt Annie’s Traditional Shortbread
Great-Aunt Annie’s Traditional Shortbread
Recipe Summary
Yield: Makes 12 wedges
Recipe Summary
Yield: Makes 12 wedges
Yield: Makes 12 wedges
Makes 12 wedges
Ingredients
Ingredients
- Nonstick cooking spray
- 1 cup (2 sticks) unsalted butter
- 3/4 cup confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 cups cake flour (not self-rising), sifted
- 2 tablespoons coarse sanding sugar
Directions
Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
Reviews (10)
Add Rating & Review
153 Ratings
5 star values:
23
4 star values:
32
3 star values:
61
2 star values:
30
1 star values:
7
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Reviews (10)
Add Rating & Review
153 Ratings
5 star values:
23
4 star values:
32
3 star values:
61
2 star values:
30
1 star values:
7
Add Rating & Review
153 Ratings
5 star values:
23
4 star values:
32
3 star values:
61
2 star values:
30
1 star values:
7
153 Ratings
5 star values:
23
4 star values:
32
3 star values:
61
2 star values:
30
1 star values:
7
153 Ratings
5 star values:
23
4 star values:
32
3 star values:
61
2 star values:
30
1 star values:
7
- 5 star values:
- 23
- 4 star values:
- 32
- 3 star values:
- 61
- 2 star values:
- 30
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
07/14/2011
I added some vanilla halva to this recipe and it turned out really well. When it bakes, it goes a little chewy which was a lovely contrast to the crunchy shortbread.
Martha Stewart Member
Rating: Unrated
12/25/2010
These were a huge hit at our Christmas dinner.
Instead of cooking them in a fluted tart pan I used a 9x13 pan and baked an enormous cookie. I added some pizzaz by making rows of tiny holes with a fork. After having cooked, I sliced the enormous cookie into bite size rectangles and dipped them in chocolate. Great!
Martha Stewart Member
Rating: Unrated
03/17/2010
This makes the best-ever cheesecake crust - you'll never make another graham cracker crust after trying this!
Ilevna
Martha Stewart Member
Rating: Unrated
12/27/2008
pie
Martha Stewart Member
Rating: Unrated
08/21/2008
You really don't need a video.................SUPER easy!!!!!!!!!!
Martha Stewart Member
Rating: Unrated
08/21/2008
The absolute best!!! And I just happened to have 8 oz. of Kerygold butter in the fridge!
Martha Stewart Member
Rating: Unrated
03/24/2008
The video showed up for me in both Part I and 2. I can't wait to try it!
Martha Stewart Member
Rating: Unrated
02/12/2008
where's the video/?????
Martha Stewart Member
Rating: Unrated
07/14/2011
I added some vanilla halva to this recipe and it turned out really well. When it bakes, it goes a little chewy which was a lovely contrast to the crunchy shortbread.
Rating: Unrated
Rating: Unrated
12/25/2010
These were a huge hit at our Christmas dinner.
Instead of cooking them in a fluted tart pan I used a 9x13 pan and baked an enormous cookie. I added some pizzaz by making rows of tiny holes with a fork. After having cooked, I sliced the enormous cookie into bite size rectangles and dipped them in chocolate. Great!
Rating: Unrated
03/17/2010
This makes the best-ever cheesecake crust - you'll never make another graham cracker crust after trying this!
Ilevna
Rating: Unrated
12/27/2008
pie
Rating: Unrated
08/21/2008
You really don't need a video.................SUPER easy!!!!!!!!!!
The absolute best!!! And I just happened to have 8 oz. of Kerygold butter in the fridge!
Rating: Unrated
03/24/2008
The video showed up for me in both Part I and 2. I can't wait to try it!
Rating: Unrated
02/12/2008
where's the video/?????
All Reviews for Great-Aunt Annie’s Traditional Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Great-Aunt Annie’s Traditional Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
