EASY BASIC SHORTBREAD
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.
Provided by Martha Stewart
Yield Makes 36 bars
Number Of Ingredients 5
- 1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
- 2/3 cup sugar
- 3/4 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 3 1/3 cups all-purpose flour
- Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
- Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
- Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
Top Asked Questions
How many calories are in a square of shortbread?Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled. Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container. 50 calories; protein 0.5g; carbohydrates 5.1g; fat 3.1g; cholesterol 8.1mg; sodium 21.9mg.
How to bake shortbread in the oven?Directions. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper. Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares.
How do you decorate a shortbread cake?Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares. Looking for Something Else?
How do you make Peppermint shortbread squares?These shortbread squares are versatile — one cookie, three delicious variations. To make Chocolate-Peppermint Shortbread Squares: Using electric mixer, beat butter on medium speed until smooth. On low, gradually add confectioners' sugar until fully incorporated. Add heavy cream and pure peppermint extract and beat 2 minutes.
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- Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
- Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
- Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.
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