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Shortbread

shortbreadEveryone needs a classic shortbread recipe in their repertoire. This recipe for buttery shortbread isn't fancy, but it sure is delicious.

1½ cup (3 sticks, 12 oz) salted butter, room temperature
3 cups all-purpose flour, unbleached
1 cup confectioners' sugar

Preheat oven to 325°F (160°C/140°C fan, Gas Mark 2).

Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.

Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.

Pat dough into an ungreased cookie sheet, lined with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies. Alternatively you can roll out the dough so that it's about ¼ of an inch in thickness, you can knead it a bit just so that the dough comes together, but don't overwork it, then cut into your desired shape.

Bake for 12-15 minutes, or until just done (slightly golden in colour). Do not let them get brown. Remove from the oven.

If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes. Finish cooling the cookies on a rack.

Makes about 36 cookies.

Cook's Notes:

  • Because I'm using salted butter there's no need to add salt to the recipe, if you only have unsalted butter, add about ¼ tsp. sea salt to the recipe.
  • I divided the dough in half and used one half in an 8×8" baking pan lined with parchment paper, and rolled the rest to use with the cookie cutter. I used a rectangular shortbread cookie cutter with fluted edges
  • To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.