Rating: 3 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it's very easy to make.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Makes 16 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

189 calories; calories from fat 54%; protein 1.7g; fat 12g; saturated fat 7.3g; carbohydrates 20g; fiber 0.4g; sodium 38mg; cholesterol 31mg.
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