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Shortbread
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Recipe Filed Under
Baking, Easy, Cookie, Christmas

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    • A generous amount of sweet cream butter gives this classic shortbread a delicate crumb and a wonderfully rich flavor.

    Ingredients

    Makes: wedges

      • 1 1/2 cups cake flour (not self-rising)
      • 1 1/2 cups all-purpose flour
      • 3/4 teaspoon salt
      • 2/3 cup sugar
      • 2 sticks (1 cup) unsalted butter, softened

    Directions

    Preheat oven to 325F with rack in middle.

    Whisk together both flours and salt in a bowl.

    Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat into 2 (8-inch) round ungreased cake pans. Score each round into 16 pieces. Prick all over with a fork.

    Bake until golden, about 1 hour. Run a knife around edges of pan to loosen shortbread, then cut each shortbread, then cool completely in pans on racks. When cool, carefully remove with a small off set metal spatula.

    Shortbread keeps in an airtight container at room temperature 1 week.

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    1 Comment

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    sandstone23

    well how much flour one and half cups or three confusing

    December 16 2011 at 6:36 PM Report abuse rate up rate down Reply

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