Description
This classic Shortbread recipe yields buttery, tender cookies with a delicate crumb and subtle vanilla flavor. Perfectly crisped edges and a smooth, rich texture make it an ideal treat for any occasion.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the baking pan: Line a 9×13-inch metal baking pan with parchment paper and set it aside for easy removal of the shortbread after baking.
- Cream butter and sugar: In a large mixing bowl, cream together 2 cups softened salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl about halfway through to ensure even mixing.
- Mix dry ingredients: In another large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until fully combined.
- Combine mixtures: Add the dry flour mixture to the butter mixture in three additions, mixing each time just until incorporated. The dough will be slightly crumbly but should hold together when pressed.
- Press dough into pan: Transfer the dough to the prepared pan and press it evenly across the bottom to form a uniform thickness.
- Prick dough: Use a fork to prick the surface all over. This helps release steam during baking and prevents air bubbles from forming.
- Chill dough: Place the pan in the refrigerator and chill the dough for 30 minutes to help it firm up before baking.
- Preheat oven: With 15 minutes remaining on the chill time, preheat the oven to 325°F to ensure it's ready for baking.
- Bake shortbread: Bake the chilled dough for 45 minutes until the top and edges are just starting to turn golden brown.
- Add topping: Immediately after removing the shortbread from the oven, sprinkle 2 tablespoons granulated sugar evenly over the surface for a sweet, crunchy finish.
- Cool and cut: Transfer the pan to a wire rack and let cool slightly. Using a sharp knife, gently cut the shortbread into 24 squares while still warm to avoid cracking or damaging the parchment.
- Final cooling: Allow the shortbread to cool completely in the pan before lifting out the parchment and serving.
Notes
- If using unsalted butter instead of salted, add ¼ teaspoon additional salt to compensate.
- European-style butter such as Kerrygold or Finlandia is recommended for the best flavor and texture.
- Press the dough firmly and evenly into the pan to ensure uniform baking and thickness.
- Pricking the dough with a fork is essential to prevent bubbling during baking.
- Cut the shortbread gently while warm to prevent breaking and achieve clean edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
