Shortbread cookies
This classic shortbread cookie recipe is as easy to remember as 1-2-3 with its 1:2:3 ratio of sugar:butter:flour by weight!
Servings 16
Calories 209kcal
Equipment
9x9 pan
Artisan mixer
Ingredients
- 230 grams (1 cup) unsalted butter room temperature
- 115 grams (½ cup+1 tsp) granulated sugar
- ¾ tsp (¾ tsp) Diamond Crystal fine kosher salt (or up to 1 tsp fine kosher salt)
- 345 grams (2¾ cups) all purpose flour
Instructions
- Fit a square of parchment to the bottom of a 9-inch square pan. Preheat the oven to 325ºF.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and salt until it is smooth, light, and creamy. Add the flour and beat it in until the mixture turns into a sandy crumble.
- Pour the crumble mixture into the prepared pan and pat it out evenly, from edge to edge, using a flat-bottomed glass to smooth it.
- Cut the shortbread into 16 rectangles, and dock it with a fork. Bake for 40 minutes until the edges turn golden brown.
- Let the pan of shortbread cool for 5 minutes, then cut them again. Let them cool 10 minutes before unmolding.
- Transfer the shortbread to a parchment-lined baking sheet, 1 inch apart, and bake for another 20 minutes or so until they are baked through.
- Let cool before serving.
Notes
- Baking the shortbread a second time ensures that even the very middle parts are baked through, yielding a buttery yet dry shortbread with a sandy texture, as it should be.
- Another option for making properly baked shortbread that aren't overly brown but still baked through: bake the shortbread at a lower temperature. Try baking shortbread at 300ºF for longer. Low and slow is the key to achieving perfectly baked shortbread that are evenly golden brown.
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Nutrition
Calories: 209kcal