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)*
How to Make It
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.
Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.
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.
A new family favorite. The second time I tried the recipe I used a food processor, so much quicker and easier than a regular mixer. Probably one of the best shortbread recipes i've tried. I now make 2 cake pans every week. My family has not tired of it yet. trying the lemon version next, and also thinking of trying orange zest,
Tasted amazing, but we had to mix it for at least 10 minutes to get the crumbs to even sort of adhere together. The cookies were great, though. What's not to like about butter & flour? We made the raspberry window shortbreads from Sunset.
An unmitigated disaster! The ratio of butter to flour is so wrong that the cookies do not bake; instead the butter melts away leaving floury grease spots of the baking sheet. I wasted 3 hours, a lot of butter and effort all to get a few cups of sweet buttery crumbs. Argh!!!
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