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Butter Shortbread

Photo: Leigh Beisch; Styling: Dan Becker
Yield Makes 16 cookies
The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it's very easy to make.


  • 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)*

Nutrition 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

How to Make It

  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.

  4. *Find coarse sugar in the baking aisle.

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

  6. Note: Nutritional analysis is per cookie.