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Shortbread Bricks
Recipe Summary
Yield: Makes 5
Ingredients
Ingredient Checklist
1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
4 cups all-purpose flour
1 1/2 teaspoons table salt
1 cup sugar
2 teaspoons pure vanilla extract
Cook's Notes
For cinnamon bricks, add one tablespoon ground cinnamon to the flour mixture. If you don’t have five small loaf pans, divide the dough in fifths, and make as many at a time as you can. Wrap the extra dough in plastic wrap and refrigerate it while one batch bakes, then let it warm slightly before shaping in a cool pan and baking it.
Cook's Notes
Store in airtight container for three weeks.
Gallery
Shortbread Bricks
Recipe Summary
Yield: Makes 5
Gallery
Shortbread Bricks
Shortbread Bricks
Shortbread Bricks
Recipe Summary
Yield: Makes 5
Recipe Summary
Yield: Makes 5
Yield: Makes 5
Makes 5
Ingredients
Ingredients
- 1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups all-purpose flour
- 1 1/2 teaspoons table salt
- 1 cup sugar
- 2 teaspoons pure vanilla extract
Directions
Preheat oven to 275 degrees. Butter five 5 3/4-by-3 1/4-inch loaf pans; set aside. Sift flour and salt into a bowl.
Place butter in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, about 2 minutes more, occasionally scraping down the sides of the bowl with a spatula. Add vanilla. Add reserved flour mixture, and combine on low speed, scraping sides with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Do not overmix.
Divide dough evenly into prepared pans, spreading it about 1 1/4 inches thick. Smooth tops with fingers. Decorate by using a skewer to prick holes in the top to create a pattern or word. Bake until firm and just starting to color, about 2 hours. It may be necessary to re-prick the design in the loaf as soon as it comes out of the oven, to help keep holes uniform. Remove bricks from pans, transfer to a cooling rack, and let cool to room temperature. Slice to serve.
Cook's Notes
For cinnamon bricks, add one tablespoon ground cinnamon to the flour mixture. If you don’t have five small loaf pans, divide the dough in fifths, and make as many at a time as you can. Wrap the extra dough in plastic wrap and refrigerate it while one batch bakes, then let it warm slightly before shaping in a cool pan and baking it.
Cook's Notes
Store in airtight container for three weeks.
Cook’s Notes
For cinnamon bricks, add one tablespoon ground cinnamon to the flour mixture. If you don’t have five small loaf pans, divide the dough in fifths, and make as many at a time as you can. Wrap the extra dough in plastic wrap and refrigerate it while one batch bakes, then let it warm slightly before shaping in a cool pan and baking it.
Store in airtight container for three weeks.
Reviews (5)
Add Rating & Review
20 Ratings
5 star values:
8
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
Reviews (5)
Add Rating & Review
20 Ratings
5 star values:
8
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
Add Rating & Review
20 Ratings
5 star values:
8
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
20 Ratings
5 star values:
8
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
20 Ratings
5 star values:
8
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
- 5 star values:
- 8
- 4 star values:
- 6
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/16/2010
so can anyone tell me if I can make this as wedges or cookies if I don't have the mini loaf pan? I'm trying to make this with a bunch of kids, so some details or a recipe would be great please!!!
Martha Stewart Member
Rating: Unrated
07/13/2009
I am wondering if anyone has tried patting the dough into a round cake pan to bake then cutting into wedges?
Martha Stewart Member
Rating: Unrated
07/11/2009
I am wondering if you could use this dough to make regular sized cookies?
Martha Stewart Member
Rating: Unrated
07/11/2009
I think you can because I've done it before.
Martha Stewart Member
Rating: Unrated
02/25/2009
I'm wondering if it would be possible to freeze the extra dough until ready to use?
Martha Stewart Member
Rating: Unrated
12/16/2010
so can anyone tell me if I can make this as wedges or cookies if I don't have the mini loaf pan? I'm trying to make this with a bunch of kids, so some details or a recipe would be great please!!!
Rating: Unrated
Rating: Unrated
07/13/2009
I am wondering if anyone has tried patting the dough into a round cake pan to bake then cutting into wedges?
Rating: Unrated
07/11/2009
I am wondering if you could use this dough to make regular sized cookies?
I think you can because I've done it before.
Rating: Unrated
02/25/2009
I'm wondering if it would be possible to freeze the extra dough until ready to use?
All Reviews for Shortbread Bricks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Shortbread Bricks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
