Reviews (1)

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99 Ratings

5 star values:

                                  35

4 star values:

                                  35

3 star values:

                                  18

2 star values:

                                  9

1 star values:

                                  2

Martha Stewart Member

Rating: Unrated

02/03/2014

                I made this recipe and the texture was fantastic.  However the recipe calls for coarse salt.  That was NOT a good thing.  Biting into the crunch of salt crystals wasn't pleasant.  I will try again with a finer grain salt.

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Recipe Summary

Yield: Makes 8

Ingredients

Ingredient Checklist

2 cups all-purpose flour

3/4 cup confectioners’ sugar

1 1/4 teaspoons coarse salt

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

Gallery

Recipe Summary

Yield: Makes 8

Recipe Summary

Yield: Makes 8

Recipe Summary

Yield: Makes 8

Yield: Makes 8

Makes 8

Ingredients

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 1 1/4 teaspoons coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

Directions

Sift together flour, sugar, and salt into a bowl. Place 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 flour mixture; beat until pale and fluffy, about 2 minutes.

Preheat oven to 300 degrees, with rack in upper third.

Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight 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. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Reviews (1)

Add Rating & Review

99 Ratings

5 star values:

                                  35

4 star values:

                                  35

3 star values:

                                  18

2 star values:

                                  9

1 star values:

                                  2

Martha Stewart Member

Rating: Unrated

02/03/2014

                I made this recipe and the texture was fantastic.  However the recipe calls for coarse salt.  That was NOT a good thing.  Biting into the crunch of salt crystals wasn't pleasant.  I will try again with a finer grain salt.

Reviews (1)

Add Rating & Review

99 Ratings

5 star values:

                                  35

4 star values:

                                  35

3 star values:

                                  18

2 star values:

                                  9

1 star values:

                                  2

Add Rating & Review

99 Ratings

5 star values:

                                  35

4 star values:

                                  35

3 star values:

                                  18

2 star values:

                                  9

1 star values:

                                  2

99 Ratings

5 star values:

                                  35

4 star values:

                                  35

3 star values:

                                  18

2 star values:

                                  9

1 star values:

                                  2

99 Ratings

5 star values:

                                  35

4 star values:

                                  35

3 star values:

                                  18

2 star values:

                                  9

1 star values:

                                  2
  • 5 star values:
  • 35
  • 4 star values:
  • 35
  • 3 star values:
  • 18
  • 2 star values:
  • 9
  • 1 star values:
  • 2

Martha Stewart Member

Rating: Unrated

02/03/2014

                I made this recipe and the texture was fantastic.  However the recipe calls for coarse salt.  That was NOT a good thing.  Biting into the crunch of salt crystals wasn't pleasant.  I will try again with a finer grain salt.

Martha Stewart Member

Rating: Unrated

02/03/2014

                I made this recipe and the texture was fantastic.  However the recipe calls for coarse salt.  That was NOT a good thing.  Biting into the crunch of salt crystals wasn't pleasant.  I will try again with a finer grain salt.

Rating: Unrated

All Reviews for Traditional Shortbread Wedges

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Traditional Shortbread Wedges

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest