Butter Shortbread

Butter Shortbread Recipe
Photo: Leigh Beisch; Styling: Dan Becker
The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it's very easy to make.

Yield:

Makes 16 cookies

Recipe from

Nutritional Information

Calories 189
Caloriesfromfat 54 %
Protein 1.7 g
Fat 12 g
Satfat 7.3 g
Carbohydrate 20 g
Fiber 0.4 g
Sodium 38 mg
Cholesterol 31 mg

Ingredients

2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons coarse sugar (sometimes called sparkling sugar)*

Preparation

1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

2. Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.

3. Bake until golden brown, 30 to 40 minutes. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.

*Find coarse sugar in the baking aisle.

Make ahead: Up to 5 days. Store airtight up to 1 week.

Note: Nutritional analysis is per cookie.

Note:

December 2009
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